Description
Simple Cottage Cheese Egg Salad is a delightful and nutritious twist on the classic dish, combining creamy cottage cheese with hard-boiled eggs for a protein-packed meal. Perfect for breakfast, lunch, or as a tasty snack, this egg salad is quick to prepare and can be enjoyed in various ways—from on toast to in lettuce wraps. With its tangy flavor from Dijon mustard and scallions, it’s an ideal healthier alternative to traditional egg salad recipes. This versatile dish is also meal-prep friendly, allowing you to enjoy it fresh throughout the week.
Ingredients
Scale
- ⅔ cup cottage cheese
- 6 large eggs
- 5–6 tablespoons finely chopped scallions
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon-style mustard
- ⅓ teaspoon fine sea salt
- Black pepper and red pepper flakes to taste
Instructions
- Boil the eggs: In a small pot, cover the eggs with water and bring to a boil. Turn off the heat and let sit for 7-8 minutes.
- Cool the eggs: Transfer them to cold water for about 2 minutes to cool down quickly. Peel when cool.
- Chop the eggs: Halve four of the eggs, removing yolks to mix with cottage cheese, mayonnaise, and mustard in a bowl until creamy. Chop remaining eggs.
- Combine: In a mixing bowl, mix chopped eggs, scallions, dressing mixture, salt, and seasoning until well combined.
- Chill: Refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 220
- Sugar: 3g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 370mg