Description
Simple Cottage Cheese Egg Salad is a refreshing and nutritious spin on the traditional egg salad. This delightful dish combines creamy cottage cheese with hard-boiled eggs, creating a protein-packed meal option that’s perfect for breakfast, lunch, or as a hearty snack. The tangy flavors from scallions and mustard add a zesty touch, making it an irresistible choice for any occasion. Whether you enjoy it on whole-grain toast, in a wrap, or simply on its own, this salad is quick to prepare and versatile enough to suit your taste preferences. Whip up this healthy delight in just 16 minutes and enjoy its satisfying flavor!
Ingredients
- ⅔ cup cottage cheese
- 6 large eggs
- 5–6 tablespoons finely chopped scallions
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon-style mustard (to taste)
- ⅓ teaspoon fine sea salt (and black pepper to taste)
- ⅓ teaspoon red pepper flakes
Instructions
- Boil the eggs in a small pot of water for 7–8 minutes once boiling.
- Cool the eggs in ice water for about 2 minutes before peeling.
- Chop the eggs, removing yolks from 4 eggs and placing them in a bowl; finely chop the other 2.
- Mix egg yolks with cottage cheese, mayonnaise, and mustard until creamy.
- Combine chopped eggs, remaining cottage cheese, scallions, dressing mixture, and seasonings in a bowl; mix well. Chill for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Breakfast & Brunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (113g)
- Calories: 150
- Sugar: 3g
- Sodium: 380mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 240mg
Keywords: For added flavor, consider mixing in fresh herbs like dill or parsley. Serve with whole-grain crackers or stuffed into bell pepper halves for colorful presentation.