Easy Cottage Cheese Egg Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
⅔ cup (140 g) cottage cheese
02 -
6 large eggs
03 -
5–6 tablespoons finely chopped scallions (spring onions)
04 -
2 tablespoons mayonnaise
05 -
1½ teaspoons Dijon-style mustard (or to taste)
06 -
⅓ teaspoon fine sea salt
07 -
Black pepper to taste
08 -
⅓ teaspoon red pepper flakes
→ Optional Add-ins
09 -
Smoked salmon or mackerel for additional protein
10 -
Lemon juice or horseradish sauce for extra flavor
11 -
Capers, celery, cucumber, dill pickles, or red pepper for crunch
# Instructions:
01 -
Place the eggs in a pot and cover with water. Bring to a boil, then turn off the heat and let them sit covered for 7-8 minutes.
02 -
Strain the hot water, then immerse the eggs in cold water with ice cubes for about 2 minutes. Peel the eggs after cooling.
03 -
Cut 4 eggs in half, remove the yolks, and chop the remaining 2 whole eggs and egg whites. Set aside.
04 -
Mash the egg yolks with 2 tablespoons of cottage cheese, mayonnaise, and mustard until thick and creamy.
05 -
In a bowl, combine chopped eggs, remaining cottage cheese, scallions, creamy dressing, salt, pepper, and most of the red pepper flakes. Stir well and adjust seasoning. Top with remaining red pepper flakes.
06 -
Cover and refrigerate the salad for 30 minutes before serving for best flavor.
# Notes:
01 -
For additional protein, try adding smoked salmon or mackerel to the salad.
02 -
Lemon juice or horseradish sauce can add more zest to the flavor profile.
03 -
For added crunch and texture, consider mixing in capers, celery, cucumber, dill pickles, or red pepper.
04 -
This salad can be stored in an airtight container in the refrigerator for 3-4 days.
05 -
Greek yogurt can be substituted for mayonnaise for an even healthier version.