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This high protein cottage cheese egg salad fits perfectly into low carb meals and keto plans. It is creamy satisfying and full of savory flavor thanks to boiled eggs mustard and fresh scallions. This is my go to lunch when I want something quick and filling without feeling heavy.
I first made this while prepping for a road trip lunch and it has stayed on rotation ever since. The creamy tang with just enough spice keeps it from ever feeling boring.
Ingredients
- Cottage cheese: gives the salad creamy richness while boosting protein
- Large eggs: provide body and a hearty satisfying bite
- Finely chopped scallions: add a fresh pop of flavor and gentle sharpness
- Mayonnaise: smooths out the dressing and enriches the texture
- Dijon style mustard: brings tang and depth with a touch of spice
- Fine sea salt: enhances and balances the flavors
- Black pepper: provides a subtle bite and warmth
- Red pepper flakes: give the dish a little kick with room to adjust heat level
Step-by-Step Instructions
- Boil the Eggs:
- Place the eggs in a saucepan and cover with water by about an inch. Bring to a boil over medium high heat then cover turn off heat and let sit for 8 minutes to firm up the yolks without overcooking.
- Cool and Peel the Eggs:
- Immediately transfer the eggs to a bowl of ice water. Let sit for 2 minutes to stop cooking and loosen the shells. Gently peel once cool enough to handle.
- Chop the Eggs:
- Cut the eggs in half and remove the yolks from four. Place those yolks in a mixing bowl. Finely chop the remaining eggs and egg whites and set aside.
- Prepare the Dressing:
- Use a fork to mash the reserved yolks with a couple spoonfuls of cottage cheese mayonnaise and mustard. Mix well until the dressing becomes creamy and smooth.
- Combine Ingredients:
- In a large bowl add the chopped eggs remaining cottage cheese scallions and dressing. Sprinkle in salt black pepper and most of the red pepper flakes. Stir gently to mix without breaking the eggs too much.
- Chill and Serve:
- Cover and refrigerate for at least 30 minutes to allow flavors to develop. Right before serving sprinkle the remaining red pepper flakes on top for garnish and added kick.
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Storage Tips
Refrigerate in an airtight container for up to three days. It is best served chilled and does not require reheating. Freezing is not ideal as cottage cheese changes texture when thawed.
Ingredient Substitutions
You can swap cottage cheese for Greek yogurt if you want a tangier profile. For dairy free needs try a vegan cottage cheese or even mashed avocado for richness. If you are out of mayonnaise Greek yogurt works great as a replacement.
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Serving Suggestions
Spoon the salad into butter lettuce cups for a fresh wrap option. It also works well on low carb toast or served alongside grilled chicken and roasted vegetables for a more complete plate. Try it with sliced cucumbers or cheese crisps for an easy snack.
Cultural Note
Egg salad has long been a staple across many cultures but this version leans into modern keto preferences with a cottage cheese base and flavorful tweaks like mustard and scallions. It bridges comfort food and nutrition focused eating beautifully.
Frequently Asked Questions About Recipes
- → Can I make this egg salad in advance?
Yes, it tastes even better the next day after the flavors have melded. Store in the fridge in an airtight container.
- → Is low-fat cottage cheese okay to use?
Yes, but full-fat cottage cheese is preferred for better texture and to keep it more keto-friendly.
- → What can I use instead of mayonnaise?
You can substitute with Greek yogurt or sour cream for a tangy variation.
- → How long does it keep in the fridge?
It stays fresh for up to three days when stored properly in a sealed container.
- → Can this be frozen for later use?
Freezing is not recommended as cottage cheese can change texture after thawing.
- → What are some serving ideas?
Try it in lettuce wraps, on low-carb toast, as a dip with veggie sticks, or as a side to grilled meats.