Simple Cottage Cheese Egg Salad
This cottage cheese egg salad is a healthier, low-fat twist on the classic recipe. Creamy, tangy, and packed with flavor, it’s perfect for breakfast, lunch, brunch, or as a satisfying snack. The combination of cottage cheese and Dijon mustard adds a rich depth of flavor while keeping it light and nutritious.
Servings: 4
Calories: 181kcal
Ingredients
- ⅔ cup cottage cheese thick and creamy preferred, see Notes
- 6 large eggs
- 5 –6 tablespoons scallions spring onions, finely chopped
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon mustard or to taste
- ⅓ teaspoon fine sea salt
- ⅓ teaspoon black pepper to taste
- ⅓ teaspoon red pepper flakes optional
Instructions
Boil the Eggs
- Place the eggs in a small pot, cover with water, and bring to a boil.
- Turn off the heat and let the eggs sit in the covered pot for 7–8 minutes.
Cool the Eggs
- Strain the hot water and immediately immerse the eggs in very cold water (add ice cubes if possible).
- After about 30 seconds, add more ice cubes or replace the water to ensure it stays cold. Let the eggs cool for 2 minutes.
- Peel the eggs and pat them dry.
Chop the Eggs
- Cut each egg in half lengthwise. Remove the yolks from 4 eggs and place them in a shallow bowl.
- Finely chop the remaining 2 whole eggs and the egg whites from the 4 halved eggs. Set aside.
Make the Dressing
- In the shallow bowl, mash the 4 egg yolks with 2 tablespoons of cottage cheese, mayonnaise, and Dijon mustard.
- Mash until the mixture is thick and creamy (it doesn’t need to be perfectly smooth).
Assemble the Egg Salad
- In a large mixing bowl, combine the chopped eggs, remaining cottage cheese, scallions, creamy dressing, salt, black pepper, and most of the red pepper flakes.
- Mix thoroughly until well combined. Adjust seasoning to taste.
- Sprinkle the remaining red pepper flakes on top for garnish.
Chill and Serve
- Cover the egg salad and refrigerate for 30 minutes before serving, if possible, to enhance the flavors.
Notes
Prep Ahead: Boil the eggs up to 3 days in advance. Keep them refrigerated and peel just before making the salad.
Cottage Cheese Consistency: If your cottage cheese is runny, mash it with a fork to thicken it before adding to the recipe. This helps prevent the salad from becoming soggy.
Storage: Keep the salad covered and refrigerated for up to 2 days. Stir before serving if any liquid separates.
Freezing: Not suitable for freezing.