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Cottage cheese egg salad in white bowl topped with red pepper flakes and scallions

Simple Cottage Cheese Egg Salad

A refreshing and nutritious spin on traditional egg salad combining creamy cottage cheese with hard-boiled eggs for a protein-packed meal.
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Prep Time 8 minutes
Cook Time 8 minutes
Total Time 16 minutes
Servings: 6 portions
Course: Breakfast, Lunch, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2/3 cup cottage cheese
  • 6 large eggs
  • 5-6 tablespoons scallions finely chopped
  • 2 tablespoons mayonnaise
  • 1 1/2 teaspoons Dijon-style mustard to taste
  • 1/3 teaspoon fine sea salt and black pepper to taste
  • 1/3 teaspoon red pepper flakes

Equipment

  • Small pot
  • Mixing bowl
  • Fork
  • Strainer
  • Chopping board

Method
 

  1. Boil the eggs in a small pot of water for 7-8 minutes once boiling, then turn off heat and leave for 7-8 minutes without removing lid.
  2. Cool the eggs in ice water for about 2 minutes, adding more ice cubes to keep water cold. Drain and peel eggs.
  3. Cut each egg in half lengthwise, remove yolks from 4 eggs and place in shallow bowl. Finely chop the 2 remaining whole eggs and egg whites, set aside.
  4. Mix egg yolks with 2 tablespoons cottage cheese, mayonnaise, and mustard. Mash with fork until thick and creamy.
  5. In mixing bowl, combine chopped eggs, remaining cottage cheese, scallions, creamy dressing mixture, salt, pepper, and most pepper flakes. Stir until thoroughly combined.
  6. Adjust seasoning as needed. Sprinkle remaining pepper flakes on top. Refrigerate for 30 minutes before serving if possible.

Notes

Use eggs that are a week or two old for easier peeling. Don't skip the ice water bath to stop cooking process. Mash yolks thoroughly with cottage cheese for creamy base. Refrigerate for at least 30 minutes to allow flavors to meld.