Simple Cottage Cheese Egg Salad Delight Recipe
This Simple Cottage Cheese Egg Salad Delight is a creamy, protein-packed salad that blends the softness of cottage cheese with the richness of hard-boiled eggs, accented by fresh scallions, a touch of Dijon mustard, and a hint of spice. Perfect as a light lunch or a tasty sandwich filling, it’s easy to prepare and satisfying for the whole family.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 16 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Salad Ingredients
- ⅔ cup cottage cheese
- 6 large eggs
- 5-6 tablespoons scallions/spring onion (finely chopped)
Dressing Ingredients
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon-style mustard (or to taste)
- ⅓ teaspoon fine sea salt
- Black pepper to taste
- ⅓ teaspoon red pepper flakes
Instructions
- Boil eggs: Place the eggs in a small pot and cover them with water. Bring the water to a boil, then turn off the heat and cover the pot with a lid. Let the eggs sit in the hot water for 7-8 minutes to cook through.
- Cool eggs: Drain the hot water and immerse the eggs in very cold water with ice cubes for about 2 minutes, replenishing ice as needed to keep the water cold. This stops the cooking process and makes peeling easier. Drain and peel the eggs carefully.
- Chop eggs: Slice each egg lengthwise. Remove the yolks from four eggs and place them in a shallow bowl. Finely chop the remaining two whole eggs, including the whites, and set aside.
- Make dressing mixture: Mash the egg yolks together with 2 tablespoons of cottage cheese, mayonnaise, and Dijon mustard using a fork until the mixture is thick and creamy but not necessarily smooth.
- Assemble salad: In a mixing bowl, combine the chopped eggs, the remaining cottage cheese, scallions, creamy dressing, salt, and black pepper. Stir everything thoroughly, then mix in most of the red pepper flakes. Adjust seasoning if needed. Sprinkle the remaining pepper flakes on top for garnish.
- Chill and serve: Cover the salad and refrigerate for about 30 minutes to let the flavors meld before serving for the best taste experience.
Notes
- Use very fresh eggs for the best texture and flavor.
- For a smoother dressing, blend the yolk mixture briefly, but the slight chunkiness adds nice texture.
- Adjust the amount of red pepper flakes to control spiciness to your preference.
- This salad is excellent served on whole grain bread or atop mixed greens.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.