Description
This Simple Cottage Cheese Egg Salad is a creamy, healthy twist on traditional egg salad, combining the protein-rich goodness of cottage cheese with the classic flavors of eggs, mayonnaise, and Dijon mustard. Perfect as a light lunch or snack, it’s quick to prepare and offers a refreshing, satisfying meal packed with flavor and texture.
Ingredients
Scale
Egg Salad
- â…” cup cottage cheese
- 6 large eggs
- 5-6 tablespoons scallions, finely chopped
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon mustard
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes, to taste
Instructions
- Boil the eggs: Place the eggs in a small pot and cover them with water. Bring the water to a boil over medium-high heat, then continue boiling for 7-8 minutes to achieve hard-boiled eggs. After cooking, transfer the eggs immediately into a bowl of ice water to cool and stop the cooking process.
- Prepare the eggs: Once cooled, peel the eggs carefully. Chop all the eggs, then separate the yolks from four of them to prepare the creamy mixture.
- Make the creamy dressing: In a bowl, mash the separated yolks with the cottage cheese, mayonnaise, and Dijon mustard until the mixture is smooth and creamy.
- Combine ingredients: In a large bowl, mix the chopped eggs, remaining cottage cheese, finely chopped scallions, and the creamy yolk dressing. Season with salt, black pepper, and red pepper flakes according to your taste. Stir all ingredients well to combine thoroughly.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill. Serve cold as a nutritious meal or side dish.
Notes
- Use fresh eggs for best results and easier peeling.
- Adjust the amount of red pepper flakes to control the heat level.
- For a lower-fat option, use low-fat cottage cheese and mayonnaise.
- This salad can be served on its own, with crackers, or as a sandwich filling.
- Refrigerate leftovers within two hours and consume within 2-3 days for freshness and safety.
