Description
A delightful and simple recipe for Cottage Cheese Egg Salad that combines the creaminess of cottage cheese with the richness of eggs, creating a flavorful and satisfying dish. Perfect for a quick lunch or light dinner.
Ingredients
Units
Scale
Cottage Cheese
- 2/3 cup cottage cheese
Eggs
- 6 large eggs
Scallions/Spring Onion
- 5–6 tablespoons scallions/spring onion, finely chopped
Mayonnaise
- 2 tablespoons mayonnaise
Dijon-Style Mustard
- 1 1/2 teaspoons Dijon-style mustard, or to taste
Seasoning
- 1/3 teaspoon fine sea salt and black pepper, to taste
- 1/3 teaspoon red pepper flakes
Instructions
- Boil eggs: Place the eggs in a small pot, add water then cover and bring to the boil. Turn off the heat and leave the eggs in the pot for 7-8 minutes (do not remove the lid).
- Cool eggs: Strain then immerse the eggs in very cold water for about 2 minutes. Drain off the water then wipe and peel the eggs.
- Chop eggs: Cut each egg in half lengthwise, remove the egg yolks from 4 eggs and place in a shallow bowl. Finely chop the 2 remaining whole eggs and egg whites. Set aside.
- Make dressing mixture: Combine the egg yolks with 2 tablespoons of the cottage cheese, mayonnaise and mustard. Mash with a fork until the mixture is thick and creamy.
- Assemble: To a mixing bowl add the chopped eggs, remaining cottage cheese, scallions, creamy dressing, salt and pepper, and most of the pepper flakes. Stir until thoroughly combined and adjust the seasoning as needed. Sprinkle the remaining pepper flakes on top. Cover and refrigerate for 30 minutes before serving, if possible.
Notes
- You can boil the eggs in advance (up to 3 days) and refrigerate until ready to use.
- If cottage cheese is runny, mash it until thick to prevent sogginess.
- Refrigerate the salad for 30 minutes before serving for best results.
- Keep covered and refrigerated for up to 2 days. Not suitable for freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 380mg
