Cottage Cheese Egg Salad: A Creamy High-Protein Twist on a Classic Favorite
This Cottage Cheese Egg Salad is a lighter, protein-packed version of classic egg salad. Creamy cottage cheese, hard-boiled eggs, Dijon mustard, and fresh scallions create a delicious, satisfying meal that’s perfect for breakfast, lunch, brunch, or a healthy snack.
- Prep Time: 16 minutes
- Cook Time: 0 minutes
- Total Time: 16 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Boiled
- Cuisine: American
- Diet: Vegetarian
Ingredients
2/3 cup cottage cheese
6 large eggs
5 to 6 tablespoons finely chopped scallions (spring onions)
2 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
1/3 teaspoon fine sea salt
Black pepper to taste
1/3 teaspoon red pepper flakes
Instructions
1. Place the eggs in a saucepan, cover with water, bring to a boil, then remove from the heat. Cover and let stand for 7 to 8 minutes.
2. Transfer the eggs to an ice bath until completely cooled, then peel them.
3. Slice each egg in half. Remove the yolks from four eggs and place them in a shallow bowl. Finely chop the remaining whole eggs and the four egg whites.
4. Mash the egg yolks with 2 tablespoons of the cottage cheese, mayonnaise, and Dijon mustard until thick and creamy.
5. In a large mixing bowl combine the chopped eggs, remaining cottage cheese, scallions, creamy yolk mixture, salt, black pepper, and most of the red pepper flakes.
6. Stir gently until everything is evenly combined.
7. Sprinkle the remaining red pepper flakes over the top.
8. Cover and refrigerate for at least 30 minutes before serving for the best flavor.
Notes
For a smoother dressing, blend or mash the cottage cheese before mixing.
Older eggs peel more easily after boiling.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Do not freeze, as the texture will change.
Serve on toast, sandwiches, lettuce wraps, crackers, or with fresh vegetables.