This cottage cheese egg salad is a lighter, high-protein twist on the classic. Creamy, tangy, and easy to make, it’s a perfect option for breakfast, lunch, brunch, or even a quick snack. With less fat and added texture from cottage cheese, it’s both satisfying and wholesome.
Prep Time: 16 minutes
Total Time: 16 minutes
Servings: 4
Ingredients
- ⅔ cup cottage cheese (thick and creamy preferred)
- 6 large eggs
- 5–6 tablespoons finely chopped scallions (or spring onions)
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon mustard (or to taste)
- ⅓ teaspoon fine sea salt
- Black pepper, to taste
- ⅓ teaspoon red pepper flakes
Instructions
1. Boil the Eggs
Place eggs in a small saucepan and cover with water. Bring to a boil, then immediately turn off the heat and cover with a lid. Let the eggs sit for 7–8 minutes.
Tip: This gentle method yields perfectly cooked hard-boiled eggs. Feel free to use your preferred technique.
2. Cool and Peel
Drain the hot water and transfer the eggs to a bowl of very cold water (add ice cubes if available). After 30 seconds, refresh the ice or water to keep it cold. Chill for about 2 minutes. Drain, dry, and peel the eggs.
3. Prepare the Eggs
Cut each egg in half. Remove the yolks from 4 eggs and place in a shallow bowl. Finely chop the 2 whole eggs and the whites from the other 4. Set aside.
4. Make the Creamy Base
Mash the 4 yolks with 2 tablespoons of cottage cheese, mayonnaise, and mustard until smooth and creamy (it doesn’t need to be perfectly blended).
5. Assemble the Salad
In a medium mixing bowl, combine the chopped eggs, remaining cottage cheese, scallions, the yolk mixture, salt, pepper, and most of the red pepper flakes. Stir well to combine. Adjust seasoning to taste.
Sprinkle the remaining red pepper flakes on top. Refrigerate for 30 minutes before serving for best flavor and texture.
Notes
- Make-ahead Tip: Boiled eggs can be prepared up to 3 days in advance and stored in the fridge. Peel just before using.
- Cottage Cheese Consistency: If your cottage cheese is runny, mash it lightly with a fork to thicken before adding. This prevents the salad from becoming watery.
- Storage: Store covered in the refrigerator for up to 2 days. Stir before serving if any liquid separates.
- Freezing: Not recommended for freezing.
Nutrition Information (Per Serving)
- Calories: 181
- Carbohydrates: 3g
- Protein: 13g
- Fat: 13g
- Saturated Fat: 3g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 4g
- Cholesterol: 254mg
- Sodium: 467mg
- Potassium: 160mg
- Fiber: 0.4g
- Sugar: 1g
- Vitamin A: 550 IU
- Vitamin C: 2mg
- Calcium: 75mg
- Iron: 1mg
Simple Cottage Cheese Egg Salad
- Prep Time: 16 minutes
- Total Time: 16 minutes
- Yield: Servings: 4
Description
This cottage cheese egg salad is a lighter, high-protein twist on the classic. Creamy, tangy, and easy to make, it’s a perfect option for breakfast, lunch, brunch, or even a quick snack. With less fat and added texture from cottage cheese, it’s both satisfying and wholesome.
Ingredients
-
⅔ cup cottage cheese (thick and creamy preferred)
-
6 large eggs
-
5–6 tablespoons finely chopped scallions (or spring onions)
-
2 tablespoons mayonnaise
-
1½ teaspoons Dijon mustard (or to taste)
-
⅓ teaspoon fine sea salt
-
Black pepper, to taste
-
⅓ teaspoon red pepper flakes
Instructions
Place eggs in a small saucepan and cover with water. Bring to a boil, then immediately turn off the heat and cover with a lid. Let the eggs sit for 7–8 minutes.
Tip: This gentle method yields perfectly cooked hard-boiled eggs. Feel free to use your preferred technique.
Drain the hot water and transfer the eggs to a bowl of very cold water (add ice cubes if available). After 30 seconds, refresh the ice or water to keep it cold. Chill for about 2 minutes. Drain, dry, and peel the eggs.
Cut each egg in half. Remove the yolks from 4 eggs and place in a shallow bowl. Finely chop the 2 whole eggs and the whites from the other 4. Set aside.
Mash the 4 yolks with 2 tablespoons of cottage cheese, mayonnaise, and mustard until smooth and creamy (it doesn’t need to be perfectly blended).
In a medium mixing bowl, combine the chopped eggs, remaining cottage cheese, scallions, the yolk mixture, salt, pepper, and most of the red pepper flakes. Stir well to combine. Adjust seasoning to taste.
Sprinkle the remaining red pepper flakes on top. Refrigerate for 30 minutes before serving for best flavor and texture.
Notes
-
Make-ahead Tip: Boiled eggs can be prepared up to 3 days in advance and stored in the fridge. Peel just before using.
-
Cottage Cheese Consistency: If your cottage cheese is runny, mash it lightly with a fork to thicken before adding. This prevents the salad from becoming watery.
-
Storage: Store covered in the refrigerator for up to 2 days. Stir before serving if any liquid separates.
-
Freezing: Not recommended for freezing.