Description
This Simple Cottage Cheese Egg Salad is a refreshing take on the classic egg salad, marrying creamy cottage cheese with protein-packed eggs for a nutritious, low-fat dish. Perfect for breakfast, lunch, or as a light snack, this salad is quick to prepare and can be served in various ways—on toast, in lettuce wraps, or as a dip with veggies and crackers. With its tangy flavor profile enhanced by Dijon mustard and red pepper flakes, every bite is satisfying and delicious. Whether you’re hosting a brunch or need a quick meal during a busy week, this easy recipe is sure to become a favorite.
Ingredients
Scale
- ⅔ cup cottage cheese
- 6 large eggs
- 5–6 tablespoons finely chopped scallions
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon mustard
- ⅓ teaspoon fine sea salt
- ⅓ teaspoon red pepper flakes
Instructions
- Boil the eggs in a small pot of water for 7-8 minutes. Cool them in cold water after boiling.
- Chop four egg yolks and two whole eggs; set aside remaining whites.
- In a bowl, mix yolks with cottage cheese, mayonnaise, and mustard until creamy.
- Combine all chopped ingredients, dressing mixture, salt, and red pepper flakes in a mixing bowl.
- Chill for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 181
- Sugar: 3g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 370mg