Name: Simple Cottage Cheese Egg Salad
Prep time: 8 min
Cook time: 8 min
Total time: 16 min
Cuisine: American
Ingredients: ⅔ cup (140 g) cottage cheese; 6 large eggs; 5–6 tablespoons scallions/spring onion, finely chopped; 2 tablespoons mayonnaise; 1½ teaspoons Dijon-style mustard; ⅓ teaspoon fine sea salt; Black pepper, to taste; ⅓ teaspoon red pepper flakes

This cottage cheese egg salad is a healthier, low-fat version of the classic egg salad. It’s creamy, tangy, delicious, and simple to make. Perfect for breakfast, lunch, brunch, or as a satisfying snack. Simple Cottage Cheese Egg Salad

Why You’ll Love This Recipe

I love how this recipe offers a lighter alternative to traditional egg salad without sacrificing flavor. By incorporating cottage cheese, I get a creamy texture and tangy taste with fewer calories and less fat. It’s also high in protein, making it a satisfying meal or snack. Plus, it’s quick to prepare, especially if I have hard-boiled eggs ready in advance.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

⅔ cup (140 g) cottage cheese
6 large eggs
5–6 tablespoons scallions/spring onion, finely chopped
2 tablespoons mayonnaise
1½ teaspoons Dijon-style mustard, or to taste
⅓ teaspoon fine sea salt and black pepper, to taste
⅓ teaspoon red pepper flakes

Directions

Boil the eggs: I place the eggs in a small pot, add water, cover, and bring to a boil. Then, I turn off the heat and leave the eggs in the pot for 7–8 minutes without removing the lid.
Cool the eggs: After boiling, I strain the eggs and immerse them in very cold water (adding ice cubes if possible) for about 2 minutes. I might add more ice cubes or change the water after 30 seconds to ensure it stays cold. Then, I drain the water, wipe, and peel the eggs.
Chop the eggs: I cut each egg in half lengthwise, remove the yolks from 4 eggs, and place them in a shallow bowl. I finely chop the 2 remaining whole eggs and the egg whites from the other 4 eggs, then set them aside.
Make the dressing mixture: I combine the egg yolks with 2 tablespoons of the cottage cheese, mayonnaise, and mustard. I mash them with a fork until the mixture is thick and creamy (it doesn’t need to be perfectly smooth).
Assemble the salad: In a mixing bowl, I add the chopped eggs, remaining cottage cheese, scallions, creamy dressing, salt, pepper, and most of the red pepper flakes. I stir until thoroughly combined and adjust the seasoning as needed. I sprinkle the remaining red pepper flakes on top. If possible, I cover and refrigerate the salad for 30 minutes before serving.

Servings and Timing

This recipe yields 4 servings. The total preparation time is approximately 16 minutes, making it a quick and convenient option for any meal.

Variations

Yogurt substitution: If I prefer, I can replace the mayonnaise with plain yogurt for an even lighter version.
Herb additions: I sometimes add fresh herbs like dill or parsley for extra flavor.
Spice it up: For a spicier kick, I increase the amount of red pepper flakes or add a dash of hot sauce.
Texture change: If I like a smoother texture, I blend the cottage cheese before mixing it in.

Storage/Reheating

I store any leftover egg salad in an airtight container in the refrigerator. It stays fresh for up to 2 days. I don’t recommend freezing it, as the texture may change upon thawing. Since it’s served cold, reheating isn’t necessary.

FAQs

How can I make this recipe dairy-free?

To make a dairy-free version, I replace the cottage cheese with a dairy-free alternative, such as a plant-based yogurt or cream cheese substitute. I also ensure the mayonnaise used is dairy-free.

Can I prepare this salad ahead of time?

Yes, I often prepare this salad a day in advance. I store it in the refrigerator, and the flavors meld together nicely. However, I consume it within 2 days for the best taste and texture.

What can I serve with this egg salad?

I enjoy serving this egg salad on toast, in a sandwich, or wrapped in lettuce leaves for a low-carb option. It’s also great as a filling for pita pockets or as a topping for crackers.

Can I use other types of mustard?

Absolutely. While Dijon mustard adds a nice tang, I sometimes use whole-grain mustard or spicy brown mustard for a different flavor profile.

Is this recipe suitable for a low-fat diet?

Yes, this recipe is lower in fat compared to traditional egg salad recipes, especially if I use low-fat cottage cheese and substitute mayonnaise with yogurt.

Conclusion

This simple cottage cheese egg salad is a delightful twist on a classic dish. It’s creamy, flavorful, and lighter than traditional versions, making it a perfect choice for a healthy meal or snack. Whether I enjoy it on toast, in a sandwich, or on its own, it’s a versatile and satisfying option that I can prepare quickly and enjoy anytime.