cottage cheese egg salad
This Cottage Cheese Egg Salad is a healthier twist on the classic, offering a creamy and tangy flavor while being low in fat. Combining protein-rich eggs and cottage cheese, this recipe is quick, easy, and versatile for various meals like breakfast, lunch, brunch, or a satisfying snack. Enjoy it in wraps, sandwiches, or on its own for a nutritious option.
- Prep Time: 16 minutes
- Total Time: 16 minutes
- Yield: 4 servings
- Category: Salad, Snack
- Method: Boiling
- Cuisine: American
- Diet: Gluten Free
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
Instructions
- Boil the Eggs: Place the eggs in a pot and cover with water. Bring to a boil, then turn off the heat and let them sit covered for 7-8 minutes.
- Cool the Eggs: Strain the hot water, then immerse the eggs in cold water with ice cubes for about 2 minutes. Peel the eggs after cooling.
- Chop the Eggs: Cut 4 eggs in half, remove the yolks, and chop the remaining 2 whole eggs and egg whites. Set aside.
- Prepare the Dressing: Mash the egg yolks with 2 tablespoons of cottage cheese, mayonnaise, and mustard until thick and creamy.
- Assemble the Salad: In a bowl, combine chopped eggs, remaining cottage cheese, scallions, creamy dressing, salt, pepper, and most of the red pepper flakes. Stir well and adjust seasoning. Top with remaining red pepper flakes.
- Refrigerate: Cover and refrigerate the salad for 30 minutes before serving.
Notes
- Additional Proteins: Add smoked salmon, mackerel.
- Flavor Boosters: Lemon juice or horseradish sauce can add more zest.
- Crunchy Add-ins: Capers, celery, cucumber, dill pickles, or red pepper offer texture.
Find it online: https://avarecipe.com/cottage-cheese-egg-salad/
