Description
cottage cheese egg salad recipe. This dish is a delightful blend of creamy cottage cheese and hearty eggs, making it a perfect choice for a light lunch or a satisfying snack. I remember the first time I made this salad; it was a sunny afternoon, and I was looking for something quick yet wholesome to whip up. The moment I took my first bite, I was hooked!
Ingredients
Scale
- ⅔ cup (140 g) cottage cheese
- 6 large eggs
- 5–6 tablespoons finely chopped scallions (spring onions)
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon-style mustard
- ⅓ teaspoon fine sea salt
- Black pepper to taste
- ⅓ teaspoon red pepper flakes
Instructions
- Boil the eggs by placing them in a pot, covering with water, bringing to a boil, then letting them sit covered for 7-8 minutes.
- Prepare the cottage cheese by selecting a creamy, full-fat variety.
- Chop the cooled eggs, combining 4 egg whites and 2 whole eggs in a large bowl with cottage cheese and scallions.
- In a separate bowl, mash the egg yolks with cottage cheese, mayonnaise, and mustard, then mix with the egg and cottage cheese blend.
- Season with salt, black pepper, and red pepper flakes, stirring until well combined.
- Chill in the fridge for at least 30 minutes before serving.
Notes
- Use fresh eggs for better flavor.
- Allow the salad to chill for enhanced flavors.
- Store leftovers in an airtight container for up to 3 days.
- Serve cold or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 180
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 370 mg