Description

Creamy, protein-packed, and full of flavor, this Cottage Cheese Egg Salad is a refreshing twist on a classic. It’s made with mashed yolks, scallions, tangy mustard, and rich cottage cheese for a nutritious and satisfying bite. Serve it on toast, in wraps, or over crisp lettuce—perfect for a light lunch, dinner or snack that keeps you fueled and satisfied.

Ingredients

⅔ cup (140g) full-fat or reduced-fat cottage cheese
6 large eggs
5–6 tablespoons scallions (spring onions), finely chopped
2 tablespoons mayonnaise
1½ teaspoons Dijon-style mustard (or to taste)
⅓ teaspoon fine sea salt (adjust to taste) Black pepper, to taste
⅓ teaspoon red pepper flakes (plus extra for garnish)

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Instructions

Boil the Eggs
Place the eggs in a pot and cover with cold water. Bring to a boil over high heat, then turn off the heat and cover. Let sit for 7–8 minutes.
Cool the Eggs
Transfer the eggs to a bowl of ice water for 2 minutes to stop the cooking. Refresh the water if needed. Peel the eggs once cool.
Prep the Eggs
Slice the eggs in half. Remove the yolks from 4 eggs and mash them in a bowl. Finely chop the remaining 2 whole eggs and all the egg whites.
Make It Creamy
Add 2 tablespoons of cottage cheese, mayonnaise, and mustard to the mashed yolks. Mix until smooth and creamy.
Combine the Salad
In a large bowl, combine the chopped eggs, remaining cottage cheese, scallions, creamy yolk mixture, salt, pepper, and most of the red pepper flakes. Stir until evenly combined.
Chill and Serve
Refrigerate for 30 minutes before serving to enhance flavor. Sprinkle with remaining red pepper flakes just before serving.

Notes

You can use chives instead of scallions for a milder onion flavor.
Try Greek yogurt in place of mayo for a lighter version.
Add-ins like diced pickles, celery, smoked salmon, or avocado work wonderfully.
Delicious served on rye toast, in a wrap, or scooped over salad greens.

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Lunch, Dinner and Salad
Method: Boiling, Mixing
Cuisine: American