Description
This Simple Cottage Cheese Egg Salad is a creamy and protein-packed twist on the classic egg salad. With the added richness of cottage cheese, a hint of tang from Dijon mustard, and a touch of heat from red pepper flakes, this salad makes for a healthy, satisfying meal. It’s perfect as a light lunch or a delicious filling for sandwiches or wraps.
Ingredients
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⅔ cup (140 g) cottage cheese
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6 large eggs
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5–6 tablespoons scallions/spring onions, finely chopped
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2 tablespoons mayonnaise
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1½ teaspoons Dijon-style mustard (or to taste)
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⅓ teaspoon fine sea salt, and black pepper to taste
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⅓ teaspoon red pepper flakes
Instructions
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Hard boil the eggs by placing them in a pot of water, bringing it to a boil, and then reducing the heat to simmer for 9-10 minutes. Remove the eggs, let them cool, then peel and chop them into small pieces.
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In a medium mixing bowl, combine the chopped eggs with the cottage cheese, mayonnaise, and Dijon mustard.
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Add the finely chopped scallions (or spring onions), salt, pepper, and red pepper flakes. Stir everything together until well combined.
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Taste and adjust seasoning as needed. You can add more mustard for tang, or more red pepper flakes for heat.
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Serve immediately or chill in the refrigerator for about 30 minutes for the flavors to meld. This salad can be served on its own, in a sandwich, or in a wrap.
Notes
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You can make this ahead and store it in the fridge for up to 3 days.
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If you want a lighter version, you can swap out the mayonnaise for Greek yogurt.
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Adjust the red pepper flakes to your spice preference; you can leave them out if you prefer a milder flavor.
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This is a great dish to meal prep or take to a potluck!
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for boiling eggs)
- Category: Salad
- Method: Mixing, Boiling
- Cuisine: American
Keywords: cottage cheese egg salad, protein-packed salad, healthy egg salad, easy egg salad, creamy egg salad