cottage cheese egg salad

Why You’ll Love This Recipe

• Healthier Alternative: By replacing some of the mayonnaise with low-fat cottage cheese, this salad reduces fat and calorie content while maintaining a creamy texture.

• High in Protein: Both eggs and cottage cheese are excellent protein sources, making this salad both filling and nutritious.

• Quick and Easy: If you prepare the eggs in advance, this recipe comes together in minutes, making it ideal for busy days.

• Versatile: Enjoy it on its own, spread on toast, in a sandwich, or wrapped in lettuce leaves for a low-carb option.

Ingredients

• ⅔ cup (140 g) cottage cheese

• 6 large eggs

• 5-6 tablespoons finely chopped scallions (spring onions)

• 2 tablespoons mayonnaise

• 1½ teaspoons Dijon-style mustard (or to taste)

• ⅓ teaspoon fine sea salt

• Black pepper to taste

• ⅓ teaspoon red pepper flakes

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Boil the Eggs: Place the eggs in a small pot, add water to cover them, then cover the pot with a lid and bring to a boil. Turn off the heat and leave the eggs in the pot for 7-8 minutes without removing the lid.

2. Cool the Eggs: Strain the hot water, then immerse the eggs in very cold water (add ice cubes if possible) for about 2 minutes. After about 30 seconds, add more ice cubes or change the water to ensure it stays cold. Drain off the water, then wipe and peel the eggs.

3. Chop the Eggs: Cut each egg in half lengthwise. Remove the egg yolks from 4 eggs and place them in a shallow bowl. Finely chop the 2 remaining whole eggs and the egg whites from the other 4 eggs. Set aside.

4. Prepare the Dressing: Combine the egg yolks with 2 tablespoons of the cottage cheese, mayonnaise, and mustard. Mash with a fork until the mixture is thick and creamy; it doesn’t need to be perfectly smooth.

5. Assemble the Salad: In a mixing bowl, add the chopped eggs, remaining cottage cheese, scallions, creamy dressing, salt, pepper, and most of the red pepper flakes. Stir until thoroughly combined and adjust the seasoning as needed. Sprinkle the remaining red pepper flakes on top. Cover and refrigerate for 30 minutes before serving, if possible.

Servings and Timing

• Servings: This recipe yields approximately 4 servings.

• Preparation Time: About 16 minutes.

• Total Time: Approximately 16 minutes.

Variations

• Flavor Enhancements: Add a dash of lemon juice or horseradish sauce for extra zest.

• Crunch and Texture: Mix in capers, finely diced dill pickles, celery, cucumber, red pepper, chopped watercress, or arugula. Adding mashed avocado will make this dish even creamier.

• Herbs: Fresh dill or chives can provide a burst of freshness.

Storage/Reheating

• Storage: Keep the salad covered and refrigerated for up to 2 days.

• Reheating: This salad is best enjoyed cold or at room temperature. Reheating is not recommended.

FAQs

What type of cottage cheese should I use?

You can use either full-fat or reduced-fat cottage cheese. If your cottage cheese isn’t creamy enough, especially with reduced-fat varieties, consider adding a tablespoon of yogurt to achieve the desired consistency.

Can I prepare the eggs in advance?

Yes, you can boil the eggs up to 3 days in advance. Once cooled, keep them refrigerated (unpeeled) until you’re ready to use them. Peel just before making the salad.

How can I prevent the salad from becoming too watery?

If your cottage cheese is quite runny, mash it with a fork until it thickens before using. This will help prevent the mixture from becoming soggy. If it does release a little water the following day, just give it a stir before serving.

Is it necessary to add mayonnaise?

Mayonnaise adds depth of flavor to the salad. However, if you prefer to omit it, you can replace it with an equal amount of cottage cheese or yogurt.

Can I make this salad ahead of time?

Yes, this salad can be made ahead. For best results, refrigerate it for 30 minutes before serving to allow the flavors to meld.

How can I serve this cottage cheese egg salad?

This salad is versatile. You can enjoy it on its own, spread on toast (such as sourdough, rye, seeded, pumpernickel, or good quality white bread), in a sandwich, in a wrap, or with lettuce as a satisfying snack.

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