Cottage Cheese Egg Salad: A Creamy, Protein-Packed Delight
A healthy, protein-packed twist on classic egg salad!
This creamy, tangy salad combines cottage cheese and eggs for a lighter yet satisfying dish. Perfect for sandwiches, wraps, or as a standalone snack. Ready in under 20 minutes!
- Prep Time: 10 mins
- Cook Time: 6 mins
- Total Time: 16 mins (+ chilling)
Ingredients
Scale
- 6 large eggs
- ⅔ cup (140g) cottage cheese (low-fat or full-fat)
- 5–6 tbsp scallions (spring onions), finely chopped
- 2 tbsp mayonnaise (or Greek yogurt for a lighter option)
- 1½ tsp Dijon mustard (adjust to taste)
- ⅓ tsp fine sea salt
- Black pepper, to taste
- ⅓ tsp red pepper flakes (optional, for heat)
Instructions
- Boil the Eggs:
- Place eggs in a pot, cover with cold water, and bring to a boil.
- Once boiling, turn off heat, cover, and let sit for 7-8 minutes for medium-firm yolks.
- Drain and transfer eggs to an ice bath for 2 minutes to stop cooking. Peel once cooled.
- Prep the Eggs:
- Slice 4 eggs in half, remove yolks, and place yolks in a bowl.
- Roughly chop the remaining 2 whole eggs + all egg whites.
- Make the Dressing:
- Mash the yolks with 2 tbsp cottage cheese, mayonnaise, and mustard until smooth.
- Combine:
- In a large bowl, mix chopped eggs, remaining cottage cheese, scallions, dressing, salt, pepper, and ½ the red pepper flakes. Stir gently.
- Chill & Serve:
- Refrigerate for 30 minutes (optional but enhances flavor).
- Garnish with remaining red pepper flakes before serving.
Notes
✅ Extra Creamy: Use full-fat cottage cheese or blend it for a smoother texture.
✅ Add Crunch: Toss in diced celery, cucumbers, or pickles.
✅ Protein Boost: Mix in smoked salmon, tuna, or grilled chicken.
✅ Veggie-Packed: Add bell peppers, spinach, or avocado.
✅ Spice It Up: A dash of hot sauce, lemon juice, or horseradish adds zing!
Nutrition
- Calories: 180 kcal per serving
- Fat: 12g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 14g