Simple Cottage Cheese Egg Salad
This Cottage Cheese Egg Salad is a creamy, protein-packed twist on the classic version. Made with hard-boiled eggs, cottage cheese, a touch of mayo, and flavorful seasonings, it’s perfect for a healthy lunch or snack. It’s light, tangy, and easy to make in under 20 minutes—ideal for meal prep or quick bites.
- Prep Time: 16 minutes
- Cook Time: 0 minutes
- Total Time: 16 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Ingredients
⅔ cup cottage cheese
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
Black pepper to taste
⅓ teaspoon red pepper flakes
Instructions
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Place eggs in a pot, cover with water, and bring to a boil. Once boiling, turn off the heat and let sit for 7–8 minutes.
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Drain and transfer eggs to ice water for 2 minutes. Peel once cooled.
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Cut each egg in half. Remove yolks from 4 eggs and mash with 2 tablespoons cottage cheese, mayo, and Dijon until creamy.
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Finely chop the remaining 2 whole eggs and 4 whites.
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In a bowl, combine chopped eggs, yolk mixture, remaining cottage cheese, scallions, salt, pepper, and most of the red pepper flakes. Mix well.
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Adjust seasoning. Sprinkle with remaining red pepper flakes. Chill for 30 minutes if desired.
Notes
- Add fresh herbs like dill, parsley, or chives for extra flavor.
- Mash in avocado for creaminess and healthy fats.
- Use Greek yogurt instead of mayo for a tangier, lighter version.
- Omit mayo and increase cottage cheese for a no-mayo option.
- Stir gently before serving if liquid separates in the fridge.
Find it online: https://cookingwithsarah.com/simple-cottage-cheese-egg-salad/
