Cottage Cheese Egg Salad (Print)

This version of egg salad swaps mayo for cottage cheese. It’s quick, creamy, and ideal for breakfast or a midday bite.

# Ingredients:

→ Main Ingredients

01 - 6 big eggs

02 - ⅔ cup of creamy cottage cheese

→ Seasonings

03 - 2 tablespoons of mayo

04 - Black pepper as much as you like

05 - ⅓ teaspoon of red chili flakes

06 - ⅓ teaspoon of fine sea salt

07 - 5-6 tablespoons of minced scallions or green onions

08 - 1½ teaspoons of Dijon mustard

# Steps:

01 - Fill a pot with water, put in the eggs, and cover the pot. Let the water boil. Then turn off the heat, keep the eggs covered for 7-8 minutes.

02 - Dump the eggs into icy cold water for about 2 minutes, swapping out the water if it warms up. Drain them, pat them dry, and peel away the shells.

03 - Slice the eggs in half. Take out 4 yolks. Finely chop up the rest of the eggs with the whites.

04 - Blend the 4 yolks with mustard, cottage cheese, and mayo until smooth and creamy.

05 - Stir all the ingredients together. Adjust the taste with seasoning as needed. Chill for 30 minutes before eating.

# Notes:

01 - Boil and store eggs in the fridge up to 3 days early.

02 - Stick to thick cottage cheese, or mash the watery kind to make it work.

03 - Keep this in the fridge and use it within 2 days.

Back