Simple Cottage Cheese Egg Salad
Enjoy a nutritious twist on the classic egg salad with this Simple Cottage Cheese Egg Salad. This delightful recipe features creamy cottage cheese instead of traditional mayonnaise, resulting in a lighter, protein-packed dish perfect for breakfast, lunch, or as a satisfying snack. With its zesty flavor and easy preparation, this egg salad is not only quick to make but also customizable to suit your taste preferences. Serve it on whole grain toast, in lettuce wraps, or with crunchy veggies for a refreshing meal any time of day.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: Serves 4
- Category: Lunch
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- ⅔ cup cottage cheese
- 6 large eggs
- 5–6 tablespoons finely chopped scallions/spring onion
- 1½ teaspoons Dijon-style mustard (to taste)
- ⅓ teaspoon fine sea salt (and black pepper to taste)
- ⅓ teaspoon red pepper flakes
Instructions
- Boil the eggs in a small pot covered with water. Bring to a boil over medium heat, then turn off the heat and let sit covered for 7-8 minutes.
- Strain and cool the eggs in ice water for about 2 minutes before peeling.
- Chop four yolks into a bowl, along with two whole eggs and their whites. Set aside.
- Mix remaining ingredients into the yolks until creamy.
- Combine all chopped eggs with the dressing mixture in a mixing bowl and stir well. Chill for at least 30 minutes before serving.
Nutrition
- Serving Size: 1/2 cup (150g)
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 210mg
Find it online: https://recipesbyaurora.com/simple-cottage-cheese-egg-salad/