Simple Cottage Cheese Egg Salad Recipe

Why You’ll Love This Recipe

This cottage cheese egg salad is not only healthier but also incredibly easy to make. With just a handful of ingredients and minimal prep time, you can whip up a nutritious and delicious meal in less than 20 minutes. The combination of rich cottage cheese with tangy Dijon mustard and scallions offers a unique flavor profile that’s both creamy and refreshing. Whether you serve it as a spread on toast, a salad topping, or on its own, this egg salad will quickly become a go-to recipe in your kitchen.

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 (or to taste)

• ⅓ teaspoon fine sea salt and black pepper (to taste)

• ⅓ teaspoon red pepper flakes

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Boil the eggs: Place the eggs in a small pot, add water, cover, and bring to a boil. Once boiling, turn off the heat and leave the eggs in the pot with the lid on for 7-8 minutes.

   Tip: This is a great method for hard-boiling eggs, but feel free to use your preferred method.

2. Cool the eggs: Once done, strain the eggs and immerse them in very cold water for 2 minutes. Adding ice cubes will help cool the eggs faster. Change the water or add more ice after 30 seconds to keep it cold.

3. Chop the eggs: After the eggs have cooled, drain the water and peel them. Cut each egg in half lengthwise. Remove the yolks from 4 of the eggs and place them in a shallow bowl. Finely chop the remaining whole eggs and egg whites.

4. Make the dressing: Combine the egg yolks, 2 tablespoons of cottage cheese, mayonnaise, and Dijon mustard in a bowl. Mash everything together with a fork until you have a thick, creamy mixture.

5. Assemble the salad: In a large mixing bowl, add the chopped eggs, remaining cottage cheese, chopped scallions, and the creamy dressing. Season with salt, black pepper, and most of the red pepper flakes. Stir everything until well combined, adjusting seasoning as necessary. Sprinkle the remaining red pepper flakes on top.

6. Refrigerate and serve: Cover the bowl and refrigerate for at least 30 minutes before serving, if possible. This allows the flavors to meld together.

Servings and Timing

• Servings: 4 servings

• Prep Time: 16 minutes

• Total Time: 16 minutes (plus optional 30-minute refrigeration)

Variations

• Vegan version: Use vegan mayo and replace the cottage cheese with a dairy-free alternative like cashew cream or silken tofu.

• Add-ins: Consider adding diced celery or pickles for extra crunch and flavor.

• Spicy version: Increase the red pepper flakes or add a dash of hot sauce to spice things up.

• Herb variations: Try using fresh herbs like dill or parsley instead of scallions for a different flavor profile.

Storage/Reheating

• Storage: Store the egg salad in an airtight container in the refrigerator for up to 2 days.

• Reheating: This dish is best served cold, so there’s no need to reheat it. If the salad releases some water after being stored, simply give it a stir before serving.

FAQs

1. How long can I keep the cottage cheese egg salad in the fridge?

You can keep it in the fridge for up to 2 days, but it’s best eaten fresh for optimal flavor and texture.

2. Can I make this egg salad in advance?

Yes! You can prepare the salad ahead of time and refrigerate it. Letting it sit in the fridge for at least 30 minutes will help the flavors meld together.

3. Can I use Greek yogurt instead of mayonnaise?

Yes, Greek yogurt can be used as a substitute for mayonnaise if you’re looking for a lighter option. Just be aware that it will change the flavor slightly.

4. Is this egg salad suitable for a low-carb diet?

Yes, this cottage cheese egg salad is low in carbs, making it a good option for low-carb diets like Keto or Paleo.

5. Can I freeze the cottage cheese egg salad?

No, this egg salad is not suitable for freezing due to the cottage cheese and mayo base, which may separate or change texture when thawed.

6. How can I make the texture smoother?

If you prefer a smoother texture, you can mash the cottage cheese with a fork before mixing it into the salad or use a hand blender to achieve a creamier consistency.

7. Can I use regular cheese instead of cottage cheese?

Cottage cheese offers a specific texture and flavor, but if you don’t have it on hand, you can try using cream cheese or ricotta as an alternative.

8. How can I make this recipe more flavorful?

Feel free to experiment with more spices or herbs! Adding a pinch of smoked paprika, garlic powder, or fresh dill can enhance the flavor profile.

9. Can I use pre-boiled eggs?

Yes, pre-boiled eggs are a convenient option. Just make sure to cool them quickly in cold water before using them in the salad.

10. Can I use green onions instead of scallions?

Yes, green onions can be used in place of scallions. Both have similar flavors, so it won’t drastically change the dish.

Conclusion

This Simple Cottage Cheese Egg Salad is a nutritious, creamy, and flavorful twist on a classic favorite. With just a few ingredients and minimal prep time, it’s an easy go-to meal that’s perfect for any time of day. Whether you’re looking for a quick breakfast, a healthy lunch, or a satisfying snack, this egg salad is sure to please.

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