Description
This Simple Cottage Cheese Egg Salad is a delightful twist on traditional egg salad, incorporating creamy cottage cheese for added richness and flavor. Perfect for a light lunch or as a side dish, this recipe is easy to make and bursting with savory goodness.
Ingredients
Units
Scale
Cottage Cheese Egg Salad:
- 2/3 cup (140 g) cottage cheese
- 6 large eggs
- 5–6 tablespoons scallions/spring onion, finely chopped
- 2 tablespoons mayonnaise
- 1 1/2 teaspoons Dijon-style mustard, or to taste
- 1/3 teaspoon fine sea salt and black pepper, to taste
- 1/3 teaspoon red pepper flakes
Instructions
- Boil eggs: Place the eggs in a small pot, add water, cover, and bring to a boil. Turn off the heat and let the eggs sit in the pot for 7-8 minutes without removing the lid.
- Cool eggs: Strain the eggs and place them in very cold water for about 2 minutes. Peel the eggs after cooling.
- Chop eggs: Cut eggs in half, remove yolks from 4 eggs. Chop remaining eggs and whites, set aside.
- Make dressing mixture: Combine egg yolks, cottage cheese, mayonnaise, and mustard. Mash until creamy.
- Assemble: In a bowl, mix chopped eggs, cottage cheese, scallions, dressing, salt, pepper, and pepper flakes. Refrigerate before serving.
Notes
- You can boil eggs in advance and refrigerate for up to 3 days.
- If cottage cheese is runny, mash it to thicken before using to prevent sogginess.
- For best results, refrigerate salad for 30 minutes before serving.
- Store covered in the refrigerator for up to 2 days.
- Not suitable for freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 430mg
