Cottage Cheese Egg Salad (Print-Friendly Version)

A lighter, creamier twist on classic egg salad using cottage cheese, Dijon mustard, and scallions - ready in just 16 minutes.

# Ingredients:

→ Main Ingredients

01 - ⅔ cup (140 g) cottage cheese

02 - 6 large eggs

03 - 5-6 tablespoons scallions (finely chopped)

04 - 2 tablespoons mayonnaise

05 - 1½ teaspoons Dijon-style mustard (or to taste)

06 - ⅓ teaspoon fine sea salt

07 - ⅓ teaspoon black pepper (to taste)

08 - ⅓ teaspoon red pepper flakes

# Steps:

01 - Place the eggs in a small pot, add water, then cover and bring to a boil. Turn off the heat and leave the eggs in the pot for 7-8 minutes without removing the lid.

02 - Strain the eggs and immerse them in very cold water (add ice cubes if possible) for about 2 minutes. After 30 seconds, add more ice cubes or refresh the water to ensure it stays cold. Drain the water, then wipe and peel the eggs.

03 - Cut each egg in half lengthwise. Remove the yolks from 4 eggs and place them in a shallow bowl. Finely chop the 2 remaining whole eggs and the egg whites from the other 4 eggs. Set aside.

04 - Combine the egg yolks with 2 tablespoons of cottage cheese, mayonnaise, and mustard in a shallow bowl. Mash with a fork until the mixture is thick and creamy.

05 - In a large mixing bowl, combine the chopped eggs, remaining cottage cheese, scallions, dressing mixture, salt, pepper, and most of the red pepper flakes. Stir until fully combined. Adjust seasoning as needed, sprinkle the remaining red pepper flakes on top, and refrigerate for 30 minutes before serving if possible.

# Notes & Tips:

01 - You can boil the eggs up to 3 days in advance. Cool and store them in the refrigerator until ready to use. Peel just before preparing.

02 - If your cottage cheese is runny, mash it with a fork until it thickens. This prevents the salad from becoming soggy.

03 - Refrigerating the salad for 30 minutes before serving enhances the flavor.

04 - Keep the salad covered in the refrigerator for up to 2 days. This recipe is not suitable for freezing.

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