Description
This Simple Cottage Cheese Egg Salad is a delightful and nutritious twist on the classic recipe. By using cottage cheese instead of mayonnaise, you achieve a creamy consistency with reduced fat content, making it a healthier choice for any meal. Perfect for breakfast, lunch, or as a snack, this salad is quick to prepare and can be customized to suit your taste. With its zesty flavor from scallions and Dijon mustard, this protein-packed dish will keep you satisfied and energized throughout the day. Whether enjoyed on whole grain bread or fresh veggies, this egg salad delivers both flavor and nutrition in every bite.
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: Place eggs in a pot, cover with water, bring to a boil, then turn off heat and let sit for 7-8 minutes.
- Cool the eggs: Transfer eggs to cold water with ice for about 2 minutes before peeling.
- Chop the eggs: Halve each egg, remove yolks from four eggs and chop remaining eggs and whites.
- Make dressing: Combine yolks with cottage cheese, mayonnaise, and mustard; mash until creamy.
- Assemble: Mix chopped eggs, scallions, dressing, salt, pepper, and pepper flakes in a bowl until combined.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (approximately 150g)
- Calories: 190
- Sugar: 2g
- Sodium: 370mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 370mg