Description

This cottage cheese egg salad is a healthier, low-fat version of the classic egg salad. Creamy, tangy, and delicious, it’s perfect for breakfast, lunch, or a satisfying snack.

Ingredients

⅔ cup (140 g) cottage cheese

6 large eggs

5–6 tablespoons scallions/spring onion, finely chopped

2 tablespoons mayonnaise

1½ teaspoons Dijon-style mustard (or to taste)

⅓ teaspoon fine sea salt and black pepper to taste

⅓ teaspoon red pepper flakes

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Instructions

Place the eggs in a small pot, cover them with water, and bring to a boil. Turn off the heat and leave the eggs in the pot for 7-8 minutes (do not remove the lid).
Once done, strain the eggs and immerse them in very cold water (adding ice cubes helps). Leave them for about 2 minutes, then drain the water and peel the eggs.
Cut each egg in half lengthwise. Remove the yolks from 4 of the eggs and place them in a shallow bowl. Finely chop the remaining 2 eggs and set aside.
In the bowl with the egg yolks, add 2 tablespoons of cottage cheese, mayonnaise, and Dijon mustard. Mash with a fork until the mixture is thick and creamy.
In a large mixing bowl, add the chopped eggs, remaining cottage cheese, scallions, creamy dressing, salt, and pepper. Stir until everything is well combined and adjust the seasoning as needed. Sprinkle with red pepper flakes.
Cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.

Notes

For a spicier kick, increase the red pepper flakes or add hot sauce or Sriracha.

Substitute mayonnaise with Greek yogurt for a lighter, tangier version.

Add vegetables like finely chopped celery, cucumber, or bell peppers for extra crunch.

Store in an airtight container in the refrigerator for up to 2 days.

This salad is best served chilled and does not reheat well.

Prep Time: 16 minutes
Cook Time: 10 minutes
Category: Lunch
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approx. 200-250 calories
Sugar: 2g
Sodium: 350mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 18g
Cholesterol: 180mg