Simple Cottage Cheese Egg Salad
This Simple Cottage Cheese Egg Salad is a delightful and nutritious twist on the classic egg salad. Bursting with creamy cottage cheese and hard-boiled eggs, it’s not just a filling meal; it’s versatile enough for breakfast, lunch, or an afternoon snack. The tangy flavor from the Dijon mustard and scallions adds a zesty kick, making this dish satisfying and refreshing. Whether you enjoy it on whole grain bread, in lettuce wraps, or as a protein-packed dip with crackers, this egg salad is sure to please. With minimal prep time and healthy ingredients, it’s perfect for busy days or meal prepping for the week ahead.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: American
Ingredients
Scale
- ⅔ cup cottage cheese
- 6 large eggs
- 5–6 tablespoons finely chopped scallions
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon-style mustard
- Salt and black pepper to taste
- Red pepper flakes (optional)
Instructions
- Boil the eggs: Place eggs in a small pot, cover with water, and bring to a boil. Once boiling, cover and turn off heat; let sit for 7-8 minutes.
- Cool the eggs: Strain the eggs and immerse them in cold water with ice cubes for about 2 minutes.
- Chop the eggs: Remove the yolks from four eggs into a bowl and finely chop the remaining two whole eggs.
- Make dressing: Combine egg yolks, cottage cheese, mayonnaise, and mustard in the bowl; mash together until creamy.
- Assemble: In a mixing bowl, combine chopped eggs, remaining cottage cheese, scallions, dressing mixture, salt, pepper, and red pepper flakes. Mix well and refrigerate for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 295
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 395mg
Find it online: https://cookingwithbrianna.com/simple-cottage-cheese-egg-salad/