Description
Enjoy this Simple Cottage Cheese Egg Salad that’s creamy and tangy! Perfect for any meal—try it today!
Ingredients
Scale
- ⅔ cup cottage cheese
- 6 large eggs
- 5–6 tablespoons finely chopped scallions
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon mustard
- ⅓ teaspoon fine sea salt
- Black pepper to taste
- ⅓ teaspoon red pepper flakes
Instructions
- Boil the eggs by placing them in a small pot, covering with water, bringing to a boil, then letting sit covered for 7-8 minutes.
- Cool the eggs in ice water for 2 minutes before peeling.
- Chop the eggs (removing yolks from 4) and mash yolks with cottage cheese, mayonnaise, and mustard until creamy.
- In a mixing bowl, combine chopped eggs, remaining cottage cheese, scallions, dressing mixture, salt, pepper, and red pepper flakes.
- Mix well and let chill in the refrigerator 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 (150g)
- Calories: 180
- Sugar: 3g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 280mg
Keywords: For extra crunch and flavor, consider adding diced cucumbers or bell peppers. Adjust seasoning according to preference; add more mustard for tanginess or red pepper flakes for heat.