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
Instructions
- 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.
- Once done, strain the eggs and immerse them in very cold water for 2 minutes. Add ice cubes to cool the eggs faster. Change the water or add more ice after 30 seconds to keep it cold.
- 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.
- 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.
- 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.
- Cover the bowl and refrigerate for at least 30 minutes before serving, if possible, to allow the flavors to meld together.
Notes
- For a vegan version, use vegan mayo and replace the cottage cheese with cashew cream or silken tofu.
- Consider adding diced celery or pickles for extra crunch and flavor.
- For a spicier version, increase the red pepper flakes or add a dash of hot sauce.
- Fresh herbs like dill or parsley can be used instead of scallions for a different flavor profile.
- The egg salad is best served cold and can be stored for up to 2 days in the fridge.
- If the salad releases water after refrigeration, stir it before serving.
- Prep Time: 16 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 370mg
