Description
Simple Cottage Cheese Egg Salad is a refreshing and nutritious twist on the classic dish. This creamy salad substitutes traditional mayonnaise with cottage cheese, significantly reducing fat while enhancing protein content. Perfectly seasoned with scallions and a hint of red pepper flakes, it offers a delightful flavor profile that makes it suitable for breakfast, lunch, or as a satisfying snack. Whether served on whole-grain toast, in crisp lettuce wraps, or with crunchy crackers, this egg salad is versatile and easy to prepare. Ideal for meal prep, it can be customized with your favorite herbs or vegetables for an extra touch. Enjoy the wholesome goodness of this Simple Cottage Cheese Egg Salad any time of the day!
Ingredients
Scale
- ⅔ cup cottage cheese
- 6 large eggs
- 5–6 tablespoons scallions (finely chopped)
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon-style mustard
- ⅓ teaspoon fine sea salt
- ⅓ teaspoon red pepper flakes
Instructions
- Boil eggs in a small pot covered with water. Once boiling, turn off heat and let sit for 7-8 minutes.
- Cool eggs in cold water for about 2 minutes, then peel and chop.
- In a bowl, mash egg yolks with cottage cheese, mayonnaise, and mustard until creamy.
- Combine chopped eggs, scallions, dressing mixture, salt, and pepper in a mixing bowl. Stir well.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 370mg