Simple Cottage Cheese Egg Salad: A Creamy, Guilt-Free Delight

Enjoy a refreshing and nutritious blend of creamy cottage cheese and hard-boiled eggs in this Simple Cottage Cheese Egg Salad.

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Prep Time 15

Cook Time 8

Chill Time 30

Total Time 53

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 cup Cottage Cheese Greek yogurt can be used as an alternative
6 large Eggs Hard-boiled
5-6 tablespoons Scallions Finely chopped; chives can be substituted

For the Dressing

2 tablespoons Mayonnaise Can substitute with more cottage cheese for a lighter option
1.5 teaspoons Dijon-style Mustard Adjust to taste
to taste Fine Sea Salt
to taste Black Pepper
⅓ teaspoon Red Pepper Flakes Can substitute with paprika for less heat

Equipment

pot
bowl
Knife
Fork

Method

Step-by-Step Instructions

Boil the eggs by placing them in a pot covered with water, bringing to a boil, then letting them sit covered for 7-8 minutes.
Cool the eggs in cold water for about 2 minutes to make peeling easier.
Chop the eggs by discarding four yolks and finely chopping the remaining eggs and egg whites.
Make the dressing by mixing discarded yolks with cottage cheese, mayonnaise, and mustard until creamy.
Combine chopped eggs, remaining cottage cheese, scallions, and dressing in a mixing bowl, then season to taste.
Chill the salad in the refrigerator for at least 30 minutes for best flavor.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 10gProtein: 20gFat: 10gSaturated Fat: 2gCholesterol: 160mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 200IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

For best results, allow chilling time and taste for seasoning adjustments. Customize with additional ingredients as desired.

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