Simple Cottage Cheese Egg Salad
This cottage cheese egg salad is a creamy, protein-packed twist on traditional egg salad. By using cottage cheese, it lightens up the dish while still keeping it rich and satisfying. Perfect for breakfast, lunch, brunch, or even a quick snack, it’s fresh, flavorful, and easy to make ahead.
Servings: 4
Calories: 181kcal
Ingredients
- ⅔ cup cottage cheese thick and creamy preferred, see Notes
- 6 large eggs
- 5 –6 tablespoons scallions or spring onions finely chopped
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon mustard or to taste
- ⅓ teaspoon fine sea salt
- ⅓ teaspoon black pepper to taste
- ⅓ teaspoon red pepper flakes optional
Instructions
Boil the Eggs
- Place the eggs in a small pot, cover them with water, and bring to a boil.
- Turn off the heat and let the eggs sit in the covered pot for 7–8 minutes.
Cool the Eggs
- Drain the hot water and immediately immerse the eggs in very cold water. Add ice cubes if possible.
- After 30 seconds, add more ice cubes or replace the water to ensure it stays cold. Let the eggs cool for about 2 minutes.
- Peel the eggs and pat them dry.
Chop the Eggs
- Slice each egg in half lengthwise.
- Remove the yolks from 4 of the eggs and place them in a shallow bowl.
- Finely chop the remaining 2 whole eggs and the egg whites from the 4 halved eggs. Set aside.
Make the Dressing
- In the shallow bowl, mash the 4 egg yolks with 2 tablespoons of the cottage cheese, mayonnaise, and Dijon mustard.
- Mash until the mixture is thick and creamy (it does not need to be completely smooth).
Assemble the Egg Salad
- In a large mixing bowl, combine the chopped eggs, the remaining cottage cheese, scallions, creamy dressing, salt, black pepper, and most of the red pepper flakes.
- Mix thoroughly until well combined. Taste and adjust seasoning if needed.
- Sprinkle the remaining red pepper flakes on top for garnish.
Chill and Serve
- Cover the salad and refrigerate for 30 minutes to allow the flavors to meld, if time allows.
- Serve chilled.
Notes
Prep Ahead: You can boil the eggs up to 3 days ahead of time. Store them unpeeled in the refrigerator until ready to use.
Cottage Cheese Consistency: If your cottage cheese is runny, mash it with a fork to thicken before adding to the salad to avoid excess liquid.
Storage: Store the egg salad in an airtight container in the refrigerator for up to 2 days. Stir before serving if any liquid separates.
Freezing: This salad is not suitable for freezing.