Description
This Simple Cottage Cheese Egg Salad is a creamy, protein-packed twist on a classic. Made with hard-boiled eggs, creamy cottage cheese, and a touch of mustard and scallions, it’s perfect for a light lunch, sandwich filling, or savory snack. Ready in minutes, delicious for days!
Ingredients
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6 large eggs (or 7 medium), hard-boiled and peeled
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1/2 cup cottage cheese (full-fat or reduced-fat)
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2 tbsp mayonnaise
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1 tsp mustard
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1–2 scallions or spring onions, finely chopped
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1/4 tsp red pepper flakes (or paprika/cayenne, optional)
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Salt and pepper, to taste
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Optional: 1 tbsp plain yogurt (if cottage cheese is too dry)
Instructions
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Hard-boil the eggs (place in cold water, bring to a boil, then simmer for 10–12 minutes). Let cool, peel, and chop or mash to desired texture.
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In a mixing bowl, combine the cottage cheese, mayonnaise, mustard, and yogurt (if using).
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Add chopped eggs and mix gently.
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Stir in scallions and red pepper flakes.
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Season with salt and pepper to taste.
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Serve immediately or chill in the fridge for extra flavor.
Notes
Serve on toast, in lettuce wraps, or as a sandwich.
Add fresh herbs like dill or parsley for extra flavor.
Keeps in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes (for boiling eggs)
- Category: Salad
- Method: Mixing
- Cuisine: American