Cottage Cheese Egg Salad: Creamy, Healthy Comfort in Every Bite

This Cottage Cheese Egg Salad is a creamy, protein-packed dish perfect for any meal, offering a satisfying and healthy alternative to traditional recipes.

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Prep Time 10

Cook Time 10

Chill Time 30

Total Time 50

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 cup Cottage Cheese use low-fat or fat-free for a lighter dish
4 large Eggs hard-boiled
2 tablespoons Scallions/Spring Onion finely chopped, can substitute with chives or red onion

For the Dressing

1 tablespoon Mayonnaise optional, can substitute with Greek yogurt
1 teaspoon Dijon-style Mustard adjust to taste
to taste Fine Sea Salt for seasoning
to taste Black Pepper for seasoning
1/2 teaspoon Red Pepper Flakes or use paprika for milder heat

Equipment

Saucepan
Mixing bowl
Ice bath container

Method

Step-by-Step Instructions

Boil the eggs by covering them with cold water in a saucepan, bring to a boil, turn off heat, cover, and let sit for 7-8 minutes.
Transfer the eggs to an ice bath for 2 minutes to cool.
Peel eggs under running water, remove yolks from four, and chop egg whites.
In a mixing bowl with yolks, add cottage cheese, mayonnaise, and mustard; mash until creamy.
Fold in chopped egg whites, remaining cottage cheese, diced scallions, and season with salt and pepper.
Chill for at least 30 minutes before serving on whole grain bread, crackers, or lettuce.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 6gProtein: 20gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 300mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

Store in an airtight container in the refrigerator for up to 2 days. This dish is not suitable for freezing. Adjust seasoning to taste before serving.

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