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Cottage Cheese Egg Salad

A fresh and healthy twist on a classic egg salad, combining creamy cottage cheese with rich eggs and zesty scallions.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

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.

Equipment

  • Pot
  • mixing bowl
  • fork
  • Plastic wrap

Method
 

  1. 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.
  2. Prepare the cottage cheese in a mixing bowl. Blend slightly with a fork if a smoother texture is desired.
  3. Cool the eggs in cold water for 2 minutes, then peel and chop. Remove yolks from 4 eggs and add to the cottage cheese.
  4. 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.
  5. Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
  6. 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.