Description
Elevate your meals with this Simple Cottage Cheese Egg Salad, a nutritious and flavorful twist on the classic recipe. Combining creamy cottage cheese with hard-boiled eggs creates a protein-packed dish that is both satisfying and versatile. Perfect for breakfast, lunch, or as a quick snack, this egg salad is easy to prepare in just 16 minutes. Enjoy it on toast, in wraps, or on its own, and impress your guests at brunch with its delightful flavor profile featuring scallions and Dijon mustard. Whether you’re meal prepping or looking for a light meal option, this egg salad will become a favorite in your kitchen.
Ingredients
Scale
- ⅔ cup thick 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 black pepper
- Optional: red pepper flakes for spice
- Garnish: fresh parsley
Instructions
- Boil the eggs in a small pot covered with water until hard-boiled (7–8 minutes).
- Cool the eggs in ice water for 2 minutes, then peel.
- Chop four eggs into whites and yolks; mash yolks with cottage cheese, mayonnaise, and mustard.
- In a mixing bowl, combine chopped egg whites, scallions, dressing mixture, salt, pepper, and optional red pepper flakes.
- Mix well and refrigerate for at least 30 minutes before serving.
- Prep Time: 16 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 210
- Sugar: 3g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 370mg