Description
Discover the delightful twist on a classic favorite with our Simple Cottage Cheese Egg Salad. This nutritious recipe replaces traditional mayonnaise with creamy cottage cheese, resulting in a protein-packed dish that’s both lighter and flavorful. Perfect for any meal of the day—whether you’re enjoying it on toast, in lettuce wraps, or as a dip—this egg salad is versatile enough to fit all occasions. Quick to prepare in just 16 minutes, it’s an ideal choice for busy schedules or as a healthy snack option. Elevate your dining experience with this easy-to-make salad that combines the richness of eggs with the tanginess of Dijon mustard and fresh scallions for an irresistible taste.
Ingredients
Scale
- ⅔ cup thick cottage cheese
- 6 large eggs
- 5–6 tablespoons finely chopped scallions
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon mustard
- Salt and pepper to taste
Instructions
- Boil the eggs in a small pot covered with water for 7–8 minutes. Remove from heat, cool in cold water, and peel.
- Chop four egg yolks and add them to a bowl with cottage cheese, mayonnaise, and mustard; mash until creamy.
- In a large mixing bowl, combine chopped eggs, scallions, dressing, salt, pepper, and optional red pepper flakes; mix well.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe (about 150g)
- Calories: 180
- Sugar: 3g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 215mg