Cottage Cheese Egg Salad
A fresh and healthy twist on a classic egg salad, combining creamy cottage cheese with rich eggs and zesty scallions.
Equipment
- Pot
- mixing bowl
- fork
- Plastic wrap
Ingredients
- ⅔ cup Cottage cheese Adds creaminess and protein.
- 6 large Eggs Provides essential nutrients.
- 5-6 tablespoons Scallions, finely chopped Adds a fresh crunch.
- 2 tablespoons Mayonnaise For creaminess.
- 1½ teaspoons Dijon-style mustard Adds a zesty flavor.
- ⅓ teaspoon Fine sea salt Enhances flavor.
- ⅓ teaspoon Black pepper To taste.
- ⅓ teaspoon Red pepper flakes For a spicy kick.
Instructions
- Boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, turn off the heat and cover for 7-8 minutes.
- Prepare the cottage cheese in a mixing bowl. Blend slightly with a fork if a smoother texture is desired.
- Cool the eggs in cold water for 2 minutes, then peel and chop. Remove yolks from 4 eggs and add to the cottage cheese.
- In the bowl with the yolks, mix in mayonnaise and mustard until creamy. Add chopped eggs, scallions, remaining cottage cheese, salt, pepper, and red pepper flakes. Stir gently.
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled, garnished with additional red pepper flakes if desired.
Notes
This salad is versatile; feel free to add your favorite vegetables or herbs for extra flavor.