Description
A creamy, tangy, and healthier twist on traditional egg salad using cottage cheese. Perfect for a protein-packed snack or meal.
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
Instructions
- Place eggs in a small pot, cover with water, and bring to a boil. Turn off heat and let sit, covered, for 7–8 minutes.
- Strain and transfer eggs to a bowl of ice-cold water for about 2 minutes. Peel the eggs once cooled.
- Halve the eggs lengthwise. Remove yolks from 4 eggs and place in a bowl. Finely chop the 2 whole eggs and the whites from the remaining 4 eggs. Set aside.
- Mash the 4 egg yolks with 2 tablespoons cottage cheese, mayonnaise, and Dijon mustard until creamy.
- In a large bowl, combine the chopped eggs, remaining cottage cheese, scallions, creamy dressing, salt, pepper, and most of the red pepper flakes. Stir well.
- Adjust seasoning as needed and sprinkle with remaining red pepper flakes. Chill for 30 minutes if possible before serving.
Notes
- Substitute mayonnaise with plain yogurt for a lighter option.
- Add fresh herbs like dill or parsley for extra flavor.
- Increase red pepper flakes or add hot sauce for more spice.
- Blend cottage cheese for a smoother texture if preferred.
- Store in an airtight container in the fridge for up to 2 days. Do not freeze.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 1g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 210mg
