Simple Cottage Cheese Egg Salad
Enjoy a creamy and tangy Simple Cottage Cheese Egg Salad that’s low-fat and easy to make! Perfect for any meal—try it today!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- ⅔ cup cottage cheese
- 6 large eggs
- 5–6 tablespoons scallions (finely chopped)
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon-style mustard
- ⅓ teaspoon fine sea salt
- ⅓ teaspoon red pepper flakes
Instructions
- Boil the eggs: Place the eggs in a small pot, cover with water, bring to a boil, then turn off the heat and let sit covered for 7-8 minutes.
- Cool the eggs: Strain and immerse in cold water for about 2 minutes; peel once cool.
- Chop eggs: Halve each egg lengthwise, discard yolks from four halves into a bowl, and finely chop the other two whole eggs.
- Make dressing: Mix egg yolks with cottage cheese, mayonnaise, and mustard until creamy.
- Assemble: Combine chopped eggs, remaining cottage cheese, scallions, dressing mixture, salt, pepper, and red pepper flakes in a bowl; mix well.
Nutrition
- Serving Size: 1/4 of recipe (approximately 143g)
- Calories: 170
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 370mg
Find it online: https://chefangelina.com/simple-cottage-cheese-egg-salad/