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Simple Cottage Cheese Egg Salad

Simple Cottage Cheese Egg Salad

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This Simple Cottage Cheese Egg Salad is a refreshing and nutritious twist on the traditional egg salad. With creamy cottage cheese replacing some of the mayonnaise, this recipe offers a delightful balance of tanginess and flavor while being lower in calories and higher in protein. It’s perfect for breakfast, lunch, or as a light snack and can be served on toast, in wraps, or even stuffed into an avocado for a delicious, low-carb option. Quick to prepare in just 16 minutes, this versatile dish is ideal for meal prep, allowing you to enjoy healthy eating throughout the week.

Ingredients

Scale
  • ⅔ cup cottage cheese
  • 6 large eggs
  • 56 tablespoons scallions, finely chopped
  • 2 tablespoons mayonnaise
  • 1½ teaspoons Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Boil the eggs: Place eggs in a small pot covered with water. Bring to a boil over medium heat. Once boiling, cover and let sit for 7–8 minutes.
  2. Cool the eggs: Drain hot water and immerse eggs in cold water for 2 minutes. Peel and pat dry.
  3. Chop the eggs: Halve each egg lengthwise; place yolks from 4 halves in a shallow bowl and chop remaining eggs.
  4. Make the dressing: Mash yolks with cottage cheese, mayonnaise, and Dijon until creamy.
  5. Assemble: In a mixing bowl, combine chopped eggs, remaining cottage cheese, scallions, dressing, salt, pepper, and red pepper flakes if desired. Mix well.
  6. Chill: Refrigerate for at least 30 minutes before serving.

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