Description
This high-protein Cottage Cheese Egg Salad is a creamy, tangy twist on the classic. Using cottage cheese instead of most of the mayo adds a rich texture while keeping it lighter and more nutritious. It’s perfect for sandwiches, lettuce wraps, or as a simple side dish.
Ingredients
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⅔ cup (140 g) cottage cheese
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6 large eggs
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5–6 tablespoons scallions or spring onion, finely chopped
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2 tablespoons mayonnaise
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1½ teaspoons Dijon-style mustard (or to taste)
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⅓ teaspoon fine sea salt
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Black pepper to taste
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⅓ teaspoon red pepper flakes
Instructions
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Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover with a lid, remove from heat, and let sit for 10–12 minutes.
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Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool completely before peeling.
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Chop the peeled eggs and add them to a mixing bowl.
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Add cottage cheese, mayonnaise, Dijon mustard, scallions, salt, black pepper, and red pepper flakes.
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Stir everything together until well combined.
- Adjust seasoning to taste and chill before serving if desired.
Notes
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For a smoother texture, blend the cottage cheese slightly before mixing.
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Serve over toast, in lettuce cups, or in a sandwich.
- Optional: add chopped celery or fresh herbs like dill or parsley for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American