Description
This Simple Cottage Cheese Egg Salad is a deliciously healthy twist on a classic favorite. By replacing heavy mayonnaise with creamy cottage cheese, this dish offers a light yet satisfying option rich in protein and flavor. Perfect for breakfast, lunch, or as a snack, it can be served on toast, in wraps, or enjoyed on its own. The combination of fresh scallions and Dijon mustard adds a zesty kick that enhances the traditional egg salad experience. Quick to prepare in just 16 minutes, this versatile salad is ideal for meal prep—simply refrigerate and enjoy throughout the week!
Ingredients
Scale
- ⅔ cup cottage cheese
- 6 large eggs
- 5–6 tablespoons scallions, finely chopped
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon mustard
- Sea salt and black pepper to taste
- Optional: red pepper flakes for heat
Instructions
- Boil the eggs in a small pot covered with water. After boiling, turn off the heat and let them sit covered for 7–8 minutes.
- Cool the eggs in ice water for about 2 minutes before peeling.
- Chop four eggs to remove yolks into a shallow bowl, finely chop the remaining whole eggs.
- Mash yolks with cottage cheese, mayonnaise, and Dijon mustard until creamy.
- In a mixing bowl, combine chopped eggs, remaining cottage cheese, scallions, dressing mixture, salt, pepper, and optional red pepper flakes. Mix well.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 370mg