Cottage Cheese Egg Salad
A delightful twist on traditional egg salad, this cottage cheese version is creamy, protein-packed, and perfect for light lunches or picnics.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Healthy
Ingredients
Scale
- 1 cup low-fat cottage cheese
- 6 large eggs (hard-boiled)
- 2 scallions (sliced)
- 2 tablespoons mayonnaise (optional)
- 1 tablespoon Dijon mustard
- Fine sea salt (to taste)
- Black pepper (to taste)
- Red pepper flakes (or paprika for milder flavor, to taste)
Instructions
- Prepare hard-boiled eggs: In a pot, cover the eggs with cold water. Bring to a boil, then remove from heat, cover the pot, and let sit for 10-12 minutes. Transfer the eggs to cold water, peel, and chop into bite-sized pieces.
- Make the dressing: In a medium bowl, combine the cottage cheese, mayonnaise (if using), Dijon mustard, sea salt, black pepper, and red pepper flakes. Mix until smooth and creamy.
- Fold in the eggs and scallions: Gently mix the chopped eggs and sliced scallions into the dressing until well-coated. Adjust the seasoning to taste.
- Serve: Enjoy your cottage cheese egg salad on a bed of lettuce, on whole-grain toast, or as a filling for wraps.
Notes
For a lighter dressing, swap mayonnaise for Greek yogurt. You can also add fresh herbs for extra flavor.
Find it online: https://breakfastrecip.com/cottage-cheese-egg-salad/