Description
Indulge in the refreshing and nutritious Simple Cottage Cheese Egg Salad, a delightful twist on the classic recipe. This low-fat, protein-rich dish is perfect for any meal of the day—be it breakfast, lunch, or brunch. The creamy cottage cheese combined with hard-boiled eggs creates a satisfying texture, while the zesty Dijon mustard and scallions add a flavorful kick. Quick to prepare in just 16 minutes, this salad can be enjoyed on whole-grain toast, as a wrap, or even as a dip with crunchy vegetables. Plus, it’s an excellent option for meal prep as it keeps well in the fridge for up to two days.
Ingredients
Scale
- ⅔ cup cottage cheese
- 6 large eggs
- 5–6 tablespoons finely chopped scallions
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon mustard
- Salt and black pepper to taste
- Optional: red pepper flakes for heat
Instructions
- Boil the eggs: Place eggs in a small pot covered with water, bring to a boil, then turn off heat and let sit covered for 7–8 minutes.
- Cool the eggs: Drain hot water and immerse eggs in cold water with ice cubes for about 2 minutes. Peel and pat dry.
- Chop the eggs: Halve eggs; mash yolks of 4 into a shallow bowl and chop remaining whites and whole eggs.
- Make dressing: Mash yolks with cottage cheese, mayonnaise, and Dijon until creamy.
- Assemble salad: In a large mixing bowl, combine chopped eggs, remaining cottage cheese, scallions, dressing, salt, pepper, and optional red pepper flakes.
- Chill: Cover and refrigerate for at least 30 minutes before serving.
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 2g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 210mg