Description
This Simple Cottage Cheese Egg Salad is a delightful and nutritious twist on the traditional egg salad. By replacing heavy mayonnaise with creamy cottage cheese, this recipe not only reduces fat but also boosts protein content, making it an ideal choice for health-conscious individuals. With its tangy flavor and fresh scallions, this versatile dish can be enjoyed in various ways—on whole wheat toast, in lettuce wraps, or as a topping for mixed greens. Perfect for breakfast, lunch, or as a quick snack, this egg salad is both satisfying and easy to prepare.
Ingredients
Scale
- ⅔ cup cottage cheese
- 6 large eggs
- 5–6 tablespoons finely chopped scallions
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon-style mustard
- ⅓ teaspoon fine sea salt (to taste)
- ⅓ teaspoon red pepper flakes (to taste)
Instructions
- Boil the eggs in a small pot covered with water. Once boiling, turn off the heat and let sit for 7-8 minutes.
- Cool the eggs in ice water for about 2 minutes before peeling.
- Slice the eggs in half and place the yolks from four eggs into a bowl. Chop the remaining eggs and set aside.
- Mix egg yolks with cottage cheese, mayonnaise, mustard; mash until creamy.
- Combine chopped eggs, scallions, dressing mixture, salt, and pepper in a bowl. Stir well and chill for at least 30 minutes before serving.
- Prep Time: 16 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (approximately 150g)
- Calories: 200
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 230mg