Simple Cottage Cheese Egg Salad
This creamy and tangy Cottage Cheese Egg Salad offers a delightful twist on the classic recipe, making it a low-fat option that’s perfect for breakfast, lunch, brunch, or as a satisfying snack. With the rich flavor of cottage cheese and the crunch of scallions, this easy-to-make dish is both nutritious and delicious.
- Prep Time: 16 minutes
- Cook Time: 8 minutes
- Total Time: 24 minutes
- Yield: Serves 4
- Category: Breakfast, Brunch, Lunch, Snack
- Method: Boiling
- Cuisine: vegetarian
Ingredients
Scale
- ⅔ cup cottage cheese
- 6 large eggs
- 5–6 tablespoons finely chopped scallions
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon mustard (to taste)
- ⅓ teaspoon fine sea salt
- Black pepper to taste
- ⅓ teaspoon red pepper flakes
Instructions
- Boil the eggs in a small pot covered with water. Bring to a boil, then turn off the heat and let sit for 7-8 minutes (lid on).
- Cool the eggs in ice water for about 2 minutes, then peel.
- Halve the eggs, discarding yolks from 4 eggs. Chop the remaining whole eggs and egg whites.
- In a bowl, combine yolks with 2 tablespoons cottage cheese, mayonnaise, and mustard. Mash until creamy.
- In a mixing bowl, combine chopped eggs, remaining cottage cheese, scallions, dressing mixture, salt, pepper, and most of the red pepper flakes. Mix well and adjust seasoning.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 181
- Sugar: 1g
- Sodium: 467mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.4g
- Protein: 13g
- Cholesterol: 254mg
Find it online: https://tastyamelia.com/simple-cottage-cheese-egg-salad/