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Simple Cottage Cheese Egg Salad Recipe

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4.2 from 36 reviews

This Simple Cottage Cheese Egg Salad is a creamy, protein-packed dish combining the smooth texture of cottage cheese with hard-boiled eggs and a tangy Dijon mustard dressing. Perfect for a light lunch or snack, it’s easy to prepare and offers a flavorful twist on classic egg salad with scallions and a hint of red pepper flakes for a subtle kick.

  • Total Time: 16 minutes
  • Yield: 4 servings

Ingredients

Eggs

  • 6 large eggs

Dressing & Mix-ins

  • ⅔ cup cottage cheese
  • 5-6 tablespoons scallions/spring onion (finely chopped)
  • 2 tablespoons mayonnaise
  • 1½ teaspoons Dijon-style mustard (or to taste)
  • ⅓ teaspoon fine sea salt
  • Black pepper to taste
  • ⅓ teaspoon red pepper flakes

Instructions

  1. Boil eggs: Place the eggs in a small pot and cover with water. Bring to a boil, then turn off the heat and cover the pot. Leave the eggs in the hot water for 7-8 minutes to cook through. This method yields perfectly hard-boiled eggs.
  2. Cool eggs: Drain the hot water and immerse the eggs immediately in very cold water with ice cubes for about 2 minutes. Refresh the ice water after 30 seconds to ensure the eggs cool quickly, then drain and peel the eggs.
  3. Chop eggs: Cut each egg in half lengthwise. Remove the yolks from 4 eggs and place them in a shallow bowl. Finely chop the remaining 2 whole eggs including whites and set aside.
  4. Make dressing mixture: Combine the reserved egg yolks with 2 tablespoons cottage cheese, mayonnaise, and Dijon mustard. Mash with a fork until the mixture is thick and creamy but not necessarily smooth.
  5. Assemble salad: In a mixing bowl, add the chopped eggs, remaining cottage cheese, scallions, the creamy dressing mixture, salt, black pepper, and most of the red pepper flakes. Stir thoroughly to combine. Adjust seasoning as needed.
  6. Chill and serve: Sprinkle the remaining red pepper flakes on top. Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

  • Use fresh eggs for best results when boiling and peeling.
  • You can substitute low-fat or non-fat cottage cheese for a lighter option.
  • Adjust the amount of Dijon mustard and red pepper flakes based on your taste preference.
  • This salad can be stored in an airtight container in the refrigerator for up to 2 days.
  • Serve on whole grain bread, crackers, or over a bed of greens for a complete meal.
  • Author: ELLA
  • Prep Time: 6 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://ellarecipe.com/simple-cottage-cheese-egg-salad-recipe/