Description
Discover the Simple Cottage Cheese Egg Salad, a refreshing twist on the traditional egg salad that combines creaminess with tangy goodness. This healthy option replaces heavy mayonnaise with protein-rich cottage cheese, significantly reducing calories while enhancing flavor. Perfect for breakfast, lunch, or a nutritious snack, this egg salad is quick to prepare and easy to customize. With just a handful of ingredients, you can whip up a delightful dish in under 20 minutes, making it ideal for busy days. Serve it on toast, in wraps, or as a dip—this versatile salad is sure to please everyone at your table.
Ingredients
Scale
- ⅔ cup cottage cheese
- 6 large eggs
- 5–6 tablespoons scallions (finely chopped)
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon mustard
- Salt and black pepper to taste
- Red pepper flakes
Instructions
- Boil eggs in a small pot for 7-8 minutes after water reaches a boil; then cool them in ice water.
- Peel and chop the eggs; separate yolks from 4 eggs.
- Mash yolks with cottage cheese, mayonnaise, and mustard until creamy.
- Combine chopped eggs, remaining cottage cheese, scallions, dressing mix, salt, pepper, and red pepper flakes in a bowl; stir well.
- Refrigerate for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 150
- Sugar: 3g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 210mg