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–+ servings
Cottage Cheese Egg Salad

Cottage Cheese Egg Salad: A Fresh and Healthy Upgrade

This Cottage Cheese Egg Salad provides a healthy, high-protein twist on a classic dish, making it perfect for lunch or snacks.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Cottage Cheese Adds creaminess and tangy flavor.
  • 6 large Large Eggs Boil in advance for convenience.
For Freshness
  • 2 tablespoons Scallions/Spring Onion Bring fresh, crunchy texture.
For Creaminess
  • 2 tablespoons Mayonnaise Can be omitted for a lighter salad.
  • 1 tablespoon Dijon-style Mustard Adjust for taste.
For Seasoning
  • to taste Fine Sea Salt Essential for flavor enhancement.
  • to taste Black Pepper Essential for flavor enhancement.
  • 1/2 teaspoon Red Pepper Flakes Add heat; can be substituted.

Equipment

  • Pot
  • Mixing bowl
  • Ice Bath
  • cutting board
  • knife

Method
 

Step-by-Step Instructions
  1. In a pot, place the large eggs and cover them with an inch of water. Heat over medium-high until boiling, then cover and let sit for 7-8 minutes.
  2. Transfer eggs to an ice water bath for about 2 minutes to cool.
  3. Once cooled, peel the eggs under running water. Halve and separate the yolks from four eggs, then mash yolks with cottage cheese, mayonnaise, and mustard.
  4. Add chopped egg whites, scallions, and any extra cottage cheese to the yolk mixture. Season with salt, pepper, and red pepper flakes, and stir to combine.
  5. Transfer salad to a container, cover, and refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 9gProtein: 18gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 380mgSodium: 500mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 180mgIron: 1mg

Notes

For a creamier texture, mash the cottage cheese before mixing. Store leftovers in an airtight container and consume within two days.

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