Cottage Cheese Egg Salad (Printable Recipe)
Creamy egg salad with cottage cheese, ideal for keto or low-carb meals.
# Ingredients You'll Need:
→ Main Ingredients
01 -
2/3 cup cottage cheese (140 g)
02 -
6 large eggs
03 -
5 tablespoons finely chopped scallions
04 -
2 tablespoons mayonnaise
05 -
1 1/2 teaspoons Dijon-style mustard
06 -
1/3 teaspoon fine sea salt
07 -
1/3 teaspoon black pepper
08 -
1/3 teaspoon red pepper flakes
# Steps to Follow:
01 -
Place eggs in a pot and cover with water. Bring to a boil over medium-high heat. Once boiling, turn off heat, cover, and let sit for 7–8 minutes.
02 -
Strain eggs and immerse in cold water with ice. Let sit for 2 minutes, changing water as needed. Peel once cooled.
03 -
Halve eggs lengthwise. Remove yolks from 4 eggs and place in a bowl. Finely chop remaining eggs and whites.
04 -
Mash reserved yolks with 2 tablespoons cottage cheese, mayonnaise, and mustard. Mix until creamy.
05 -
In a bowl, add chopped eggs, remaining cottage cheese, scallions, and dressing. Season with salt, pepper, and most of the red pepper flakes. Stir gently.
06 -
Refrigerate the salad covered for at least 30 minutes. Sprinkle remaining red pepper flakes before serving.
# Extra Tips:
01 -
Use room-temperature eggs to prevent cracking during boiling.
02 -
Add an extra spoonful of mayonnaise for more creaminess.
03 -
Mix in chopped jalapeños for added heat.
04 -
Store in an airtight container and consume within 3 days.
05 -
Serve on lettuce, in wraps, or with low-carb toast.