Simple Cottage Cheese Egg Salad
Experience a delightful twist on a classic favorite with this Simple Cottage Cheese Egg Salad. This creamy, tangy salad is not just a healthy alternative; it’s also a protein-packed option that’s perfect for breakfast, lunch, or as a refreshing snack. By replacing traditional mayonnaise with cottage cheese, you reduce calories without sacrificing flavor. Whether served on toast, wrapped in lettuce, or nestled in an avocado half, this versatile dish is sure to satisfy your cravings while keeping meals nutritious. Quick to prepare and easy to store for meal prep, this egg salad will quickly become a go-to recipe in your kitchen.
- Prep Time: 16 minutes
- Cook Time: 8 minutes
- Total Time: 24 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- ⅔ cup cottage cheese
- 6 large eggs
- 5–6 tablespoons finely chopped scallions/spring onion
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon-style mustard
- ⅓ teaspoon fine sea salt
- Black pepper to taste
- Red pepper flakes to taste
Instructions
- Boil the eggs in a small pot covered with water for about 7-8 minutes.
- Cool the eggs in cold water with ice cubes for about 2 minutes before peeling.
- Chop the eggs, separating yolks from four halves and leaving two whole.
- In a bowl, mash egg yolks with cottage cheese, mayonnaise, and mustard until creamy.
- Combine chopped eggs, remaining cottage cheese, scallions, and dressing mixture; mix well.
- Season with salt, pepper, and red pepper flakes before serving.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 180
- Sugar: 3g
- Sodium: 430mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 370mg
Find it online: https://cookingwithlola.com/simple-cottage-cheese-egg-salad/