Description
Simple Cottage Cheese Egg Salad is a healthier take on the classic egg salad, delivering a creamy, tangy flavor that’s perfect for any meal. This protein-packed dish substitutes traditional mayonnaise with cottage cheese, making it lower in fat yet still rich and satisfying.
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
- ⅓ teaspoon red pepper flakes
Instructions
- Boil the eggs in a small pot covered with water for 7-8 minutes after boiling. Then cool them in ice water for about 2 minutes.
- Once cooled, peel the eggs and chop four of them into halves, placing the yolks in a bowl.
- Mash the yolks with cottage cheese, mayonnaise, and mustard until creamy.
- Chop the remaining two eggs and combine them with the dressing mixture, scallions, salt, and red pepper flakes in a large bowl.
- Mix well and refrigerate for at least 30 minutes before serving.
- Prep Time: 16 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 160
- Sugar: 3g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 370mg