Description
A protein-packed twist on the classic egg salad! This Cottage Cheese Egg Salad recipe is creamy, flavorful, and nutritious. Perfect for sandwiches, crackers, or as a salad topping, this dish is a healthy, gluten-free option ready in just 25 minutes.
Ingredients
6 large eggs
1 cup cottage cheese (full-fat or reduced-fat)
2 tablespoons mayonnaise (optional)
1 teaspoon Dijon mustard
2 scallions, finely chopped
Salt and freshly ground black pepper, to taste
Red pepper flakes or sweet paprika (optional, for garnish)
Instructions
- Boil the Eggs: Place eggs in a saucepan, cover with water, and bring to a boil. Cover, remove from heat, and let sit for 7–8 minutes.
- Cool and Peel: Drain water and transfer eggs to an ice water bath. Cool for 2 minutes, then peel.
- Prepare the Eggs: Halve eggs lengthwise. Mash the yolks from 4 eggs with 2 tablespoons of cottage cheese, mayonnaise (if using), and Dijon mustard until smooth. Chop remaining egg whites and whole eggs.
- Mix Ingredients: Combine chopped eggs, remaining cottage cheese, scallions, and yolk mixture in a bowl. Season with salt and pepper, and mix well.
- Serve: Garnish with red pepper flakes or paprika. Serve immediately or refrigerate for 30 minutes to meld flavors.
Notes
Add chopped celery or bell peppers for extra crunch.
Fresh dill or parsley can enhance the flavor.
Swap mayonnaise for mashed avocado for a healthy alternative.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: Approximately 150 kcal per serving
