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Simple Cottage Cheese Egg Salad Recipe

Simple Cottage Cheese Egg Salad Recipe
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★★★★★

4.9 from 23 reviews

A quick and delicious Simple Cottage Cheese Egg Salad combining creamy cottage cheese, hard-boiled eggs, fresh scallions, and a tangy mustard mayo dressing. Perfect as a light lunch or a flavorful snack that’s easy to prepare and packed with protein.

Ingredients

Scale

Eggs and Dairy

  • 6 large eggs
  • ⅔ cup cottage cheese
  • 2 tablespoons mayonnaise

Vegetables and Herbs

  • 5–6 tablespoons scallions/spring onions, finely chopped

Condiments and Seasonings

  • 1½ teaspoons Dijon-style mustard (or to taste)
  • ⅓ teaspoon fine sea salt
  • Black pepper to taste
  • ⅓ teaspoon red pepper flakes

Instructions

  1. Boil eggs: Place the eggs in a small pot, add enough water to cover them, then cover the pot and bring the water to a boil. Once boiling, turn off the heat and leave the eggs in the hot water with the lid on for 7-8 minutes to cook them perfectly hard-boiled.
  2. Cool eggs: Strain the hot water and immediately immerse the eggs in very cold water with ice cubes to cool for about 2 minutes. Replace or add more ice after 30 seconds to keep the water cold. Drain, then peel the eggs.
  3. Chop eggs: Cut each egg in half lengthwise. Remove the yolks from 4 eggs and place them into a shallow bowl. Finely chop the remaining 2 whole eggs, including the whites, and set aside.
  4. Make dressing mixture: In the bowl with the egg yolks, add 2 tablespoons of cottage cheese, mayonnaise, and Dijon mustard. Mash everything together with a fork until thick and creamy, but not perfectly smooth.
  5. Assemble: In a mixing bowl, combine the chopped eggs, remaining cottage cheese, chopped scallions, the creamy dressing, salt, black pepper, and most of the red pepper flakes. Stir well to combine. Adjust seasoning if needed, then sprinkle remaining red pepper flakes on top. Cover and refrigerate for at least 30 minutes before serving for best flavor.

Notes

  • For easier peeling, use eggs that are a few days old instead of freshly laid eggs.
  • You can substitute Greek yogurt for mayonnaise to reduce fat content.
  • Adjust amount of Dijon mustard and red pepper flakes according to your taste preference for tanginess and heat.
  • Serve on whole grain bread or lettuce wraps for a nutritious sandwich or salad option.
  • This salad keeps well refrigerated for up to 2 days but is best enjoyed fresh.

Nutrition

Keywords: egg salad, cottage cheese recipe, healthy egg salad, quick lunch, protein salad, easy salad

Find it online: https://victoriablair.com/simple-cottage-cheese-egg-salad-recipe/