Simple Cottage Cheese Egg Salad

Top down view of cottage cheese egg salad in grey bowl with spoon.

This cottage cheese egg salad is a healthier, low-fat version of classic egg salad. It’s creamy, tangy, delicious and simple to make. Perfect for breakfast, lunch or brunch or as a satisfying snack.

Course Breakfast, Brunch, Lunch, Snack

Cuisine vegetarian

Prep Time 16

Total Time 16

Servings servings

Calories 181kcal

Author Monika Dabrowski

Equipment

Small pot with lid
medium sized shallow bowl plus fork
Large mixing bowl plus large spoon

Ingredients

⅔ cup cottage cheese
6 large eggs
5-6 tablespoons scallions/spring onion finely chopped
2 tablespoons mayonnaise
1½ teaspoons Dijon-style mustard or to taste
⅓ teaspoon fine sea salt and black pepper to taste
⅓ teaspoon red pepper flakes

US Customary - Metric

Instructions

Boil eggs: Place the eggs in a small pot, add water then cover and bring to the boil. Turn off the heat and leave the eggs in the pot for 7-8 minutes (do not remove the lid).
TIP: This is how I like to cook hard-boiled eggs, but you can use another method if preferred.
Cool eggs: Strain then immerse the eggs in very cold water (add ice cubes if possible) for about 2 minutes. After about 30 seconds add more ice cubes or change the water to make sure it stays cold. Drain off the water then wipe and peel the eggs.
Chop eggs: Cut each egg in half lengthwise, remove the egg yolks from 4 eggs and place in a shallow bowl. Finely chop the 2 remaining whole eggs and egg whites. Set aside.
Make dressing mixture: Combine the egg yolks with 2 tablespoons of the cottage cheese, mayonnaise and mustard. Mash with a fork until the mixture is thick and creamy (it doesn’t need to be perfectly smooth).
Assemble: To a mixing bowl add the chopped eggs, remaining cottage cheese, scallions, creamy dressing, salt and pepper, and most of the pepper flakes. Stir until thoroughly combined and adjust the seasoning as needed. Sprinkle the remaining pepper flakes on top. Cover and refrigerate for 30 minutes before serving, if possible.

Notes

You can boil the eggs in advance (up to 3 days), cool then keep them refrigerated until you are ready to make the recipe. Peel just before using.

Cottage cheese can have different consistencies. Mine was thick and creamy (see photos) but if your cottage cheese is quite runny mash it with a fork until it thickens before using. This will help prevent the mixture becoming soggy (if it does release a little water the following day just give it a stir before using).

For best results refrigerate your egg cottage cheese salad for 30 minutes before serving, if possible.

Keep covered, refrigerated, for up to 2 days.

Not suitable for freezing.

Nutrition