Description
Cottage cheese egg salad brings classic comfort to your lunch table with a protein-packed twist. Creamy, zesty, and quick to prepare, this dish delivers satisfying flavors you’ll crave again and again.
Ingredients
Scale
Protein Base:
- 6 large eggs
- 2/3 cup (160 ml) cottage cheese
Seasoning and Flavor Enhancers:
- 5–6 tablespoons (75–90 ml) scallions (spring onions, finely chopped)
- 1 1/2 teaspoons Dijon mustard
- 1/3 teaspoon fine sea salt
- 1/3 teaspoon black pepper
- 1/3 teaspoon red pepper flakes (optional)
Binding Ingredients:
- 2 tablespoons (30 ml) mayonnaise
Instructions
- Submerge eggs in a small pot, fully covering them with water, then bring to a rolling boil over high heat.
- Remove pot from heat, cover with lid, and allow eggs to gently poach in residual warmth for 7-8 minutes.
- Drain hot water and immediately plunge eggs into an ice bath, replenishing cold water to rapidly halt cooking process.
- After 2 minutes of chilling, carefully peel eggs, ensuring smooth surface by gently tapping and rolling on a flat surface.
- Separate 4 egg yolks into a shallow bowl, reserving whites and 2 whole eggs for chopping.
- Dice remaining egg whites and whole eggs into uniform, small pieces.
- Mash reserved egg yolks with cottage cheese, mayonnaise, and Dijon mustard until achieving a rich, creamy consistency.
- Transfer chopped eggs to a large mixing bowl, incorporating cottage cheese, scallions, prepared dressing, salt, and black pepper.
- Blend ingredients thoroughly, ensuring even distribution of flavors.
- Taste and adjust seasoning as needed, sprinkling red pepper flakes for subtle heat.
- Refrigerate for 30 minutes to allow flavors to meld and intensify.
- Garnish with remaining red pepper flakes before serving chilled.
Notes
- Chill eggs quickly after boiling to stop cooking and prevent green ring around yolks, ensuring perfectly tender eggs.
- Use room temperature cottage cheese for smoother blending and more consistent texture in the dressing.
- Adjust spice levels by reducing or increasing red pepper flakes to suit personal heat preferences or dietary needs.
- For a lighter version, swap mayonnaise with Greek yogurt or substitute with mashed avocado for added creaminess and healthy fats.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 194 kcal
- Sugar: 2 g
- Sodium: 347 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 186 mg