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Creamy Cottage Cheese Egg Salad for a Healthy Twist

This creamy cottage cheese egg salad is a healthy twist on the classic, packed with protein and flavor without the heaviness of mayo.
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Prep Time 8 minutes
Cook Time 8 minutes
Chilling Time 30 minutes
Total Time 46 minutes
Servings: 4 servings
Course: Lunch
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Cottage Cheese Greek yogurt is a great substitute.
  • 4 large Eggs Ensure they’re hard-boiled.
  • 2 tablespoons Scallions/Spring Onion Chives can be used for a subtler flavor.
  • 2 tablespoons Mayonnaise Can replace it with more cottage cheese.
  • 1 tablespoon Dijon Mustard Yellow mustard works in a pinch.
  • 1/2 teaspoon Fine Sea Salt Adjust according to your taste.
  • 1/4 teaspoon Red Pepper Flakes Reduce or omit for a milder salad.
For Serving
  • 4 slices Whole Grain Bread Nutritious base for a filling meal.
  • 4 leaves Lettuce For a low-carb option.
  • 2 cups Vegetable Sticks Serve as a crunchy side.
  • 2 halves Avocado A creamy vessel for the egg salad.

Equipment

  • Pot
  • Mixing Bowl
  • Fork

Method
 

Step-by-Step Instructions
  1. Boil the eggs by placing them in a pot, covering with water. Bring to a boil, then simmer for 7-8 minutes. Cool in ice water.
  2. Peel the cooled eggs, chop four yolks and set aside. Finely chop the remaining eggs and add to the bowl with yolks.
  3. Mix chopped yolks with cottage cheese, mayonnaise, and Dijon mustard until creamy.
  4. Fold in chopped eggs and scallions, season with salt and red pepper flakes.
  5. Cover and chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 240kcalCarbohydrates: 18gProtein: 13gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 186mgSodium: 350mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 8mgCalcium: 10mgIron: 5mg

Notes

Use fresh eggs for best results and customize with additional herbs or veggies as desired.

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