Description
This Simple Cottage Cheese Egg Salad is a protein-packed, creamy, and flavorful twist on the classic egg salad. It’s perfect for quick lunches, light dinners, or sandwich fillings.
Ingredients
Scale
Essential Ingredients:
- ¼ cup cottage cheese
- 6 large eggs, hard-boiled and chopped
- 5–6 tablespoons chopped scallions
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon mustard
- Salt and pepper to taste
Optional Add-Ons:
- Pinch of red pepper flakes
- ½ cup finely chopped celery
- 1–2 tablespoons chopped fresh dill or parsley
- 2 tablespoons chopped pickles or relish
Instructions
- Prepare eggs: Hard-boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, turn off the heat, cover, and let sit for 10–12 minutes. Transfer to ice water, peel, and chop.
- Mix the base: In a large mixing bowl, combine cottage cheese, mayonnaise, Dijon mustard, salt, and pepper. Stir until well blended.
- Combine ingredients: Gently fold in the chopped eggs and scallions. Add any optional ingredients you’re using at this stage.
- Chill and serve: Refrigerate for at least 30 minutes to allow flavors to meld. Serve on toast, in sandwiches, or over a bed of greens.
Notes
- Use small curd cottage cheese for a creamier texture, or blend it slightly for a smoother consistency.
- Great for meal prep—keeps in the fridge for up to 3 days.
- Can be served warm or cold depending on your preference.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No-Cook / Assemble
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about ¾ cup)
- Calories: 210
- Sugar: 2g
- Sodium: 370mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 280mg
Keywords: egg salad, cottage cheese egg salad, healthy lunch, protein-rich salad, easy egg salad recipe