Description
This simple cottage cheese egg salad is a creamy, protein-packed twist on the classic egg salad. The cottage cheese adds a light yet rich texture, while the Dijon mustard and scallions bring a burst of flavor. Perfect for sandwiches, wraps, or served on a bed of greens for a quick and healthy meal.
Ingredients
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Main Ingredients:
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2/3 cup (140 g) cottage cheese
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6 large eggs, hard-boiled
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For the Salad Dressing:
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5–6 tablespoons scallions (spring onion), finely chopped
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2 tablespoons mayonnaise
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1 1/2 teaspoons Dijon-style mustard (or to taste)
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1/3 teaspoon fine sea salt
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1/3 teaspoon black pepper (or to taste)
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1/3 teaspoon red pepper flakes (optional)
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Instructions
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Prepare the Eggs:
Hard-boil the eggs by placing them in a pot of water, bringing the water to a boil, then reducing the heat to a simmer for about 10-12 minutes. Once done, cool the eggs in ice water, peel them, and chop them into small pieces. -
Mix the Ingredients:
In a large bowl, combine the chopped hard-boiled eggs, cottage cheese, chopped scallions, mayonnaise, Dijon mustard, sea salt, black pepper, and red pepper flakes. Stir gently to combine everything evenly. -
Adjust to Taste:
Taste the egg salad and adjust the seasonings, adding more mustard, salt, or pepper if necessary. If you prefer a creamier texture, you can add a little more mayonnaise or cottage cheese.
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Serve:
Serve the cottage cheese egg salad on a bed of greens, as a sandwich filling, or with crackers. Enjoy immediately or refrigerate until ready to serve.
Notes
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You can add fresh herbs like parsley or dill for extra flavor.
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For a lighter version, substitute the mayonnaise with Greek yogurt.
- For extra crunch, consider adding diced celery or pickles.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American