Description
Elevate your meals with this Simple Cottage Cheese Egg Salad, a healthy and flavorful twist on the traditional egg salad. By substituting mayonnaise with creamy cottage cheese, you not only reduce fat but also boost the protein content, making it perfect for breakfast, lunch, or as a satisfying snack. Enjoy this versatile dish on toast, in lettuce wraps, or as a dip for veggies—its tangy flavor from scallions and Dijon mustard will leave you wanting more. Quick to prepare and ideal for meal prep, this egg salad is sure to become a favorite in your kitchen.
Ingredients
Scale
- ⅔ cup cottage cheese (thick and creamy)
- 6 large eggs
- 5–6 tablespoons scallions, finely chopped
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon mustard
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Boil the eggs by placing them in a pot covered with water. Bring to a boil over medium heat, then turn off the heat and let sit covered for 7–8 minutes.
- Cool the eggs in cold water with ice cubes for about 2 minutes, then peel and pat dry.
- Chop four eggs into small pieces and mash yolks from two into a bowl.
- Mix the mashed yolks with cottage cheese, mayonnaise, and Dijon mustard until smooth.
- In a large bowl, combine chopped eggs, remaining cottage cheese, scallions, dressing mix, salt, pepper, and red pepper flakes. Stir until well combined.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 370mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 370mg