Are you looking for a quick, healthy, and satisfying dish that perfectly caters to your low-carb lifestyle? If so, this Keto Cottage Cheese Egg Salad is just what you need! This delightful recipe is rich in protein and offers a creamy texture while keeping your carb intake to a minimum. Whether you are meal prepping for the week or simply want a nutritious lunch option, this egg salad won’t disappoint! It’s packed with flavor, and its simple preparation makes it an ideal choice for both busy individuals and families alike.
The charm of this Keto Cottage Cheese Egg Salad lies in its combination of creamy cottage cheese, flavorful scallions, and perfectly boiled eggs. The addition of Dijon mustard and mayonnaise creates a smooth dressing that binds everything together, resulting in a dish that’s not only delicious but also incredibly satisfying. Moreover, this recipe is customizable, allowing you to mix and match ingredients based on your taste preferences.
What makes this dish truly appealing is its versatility. Serve it on a bed of lettuce, as a sandwich filling, or enjoy it straight from the bowl. In just 20 minutes, you can prepare a batch of this nutrient-dense salad that can be stored in the refrigerator and enjoyed throughout the week, making it a great addition to your meal prep lineup. Dive into the world of low-carb dining with this Keto Cottage Cheese Egg Salad!
Why You’ll Love This Keto Cottage Cheese Egg Salad
- Quick and Easy: With just 20 minutes of preparation time, you can have a delicious meal ready to enjoy.
- Low-Carb and Keto-Friendly: Perfect for those following a ketogenic lifestyle or anyone watching their carbohydrate intake.
- High in Protein: The combination of eggs and cottage cheese provides a hearty protein boost, keeping you full longer.
- Versatile: Enjoy it in a salad, wrap, sandwich, or on its own—adapt it to your eating style!
- Meal Prep Friendly: Make a big batch at once and store it in the fridge for convenient, tasty meals.
Preparation Phase & Tools to Use
Before you start cooking, it’s essential to prepare your kitchen and gather the necessary tools for this Keto Cottage Cheese Egg Salad. Begin by ensuring your workspace is clean and organized, which will make the cooking process smoother and more enjoyable. You’ll need a small pot for boiling your eggs, a mixing bowl for combining the ingredients, a sharp knife for chopping, and a spoon for mixing the salad.
When it comes to the ingredients, gather everything you will need to save time while preparing your meal. Having your cottage cheese, eggs, scallions, mayonnaise, Dijon mustard, and spices at hand will streamline your efforts. Optionally, set up a cutting board to chop the onions and eggs efficiently. Remember that preparing your workspace not only makes cooking easier but also enhances your overall cooking experience!
Ingredients
- ⅔ cup (140 g) cottage cheese
- 6 large eggs
- 5–6 tablespoons scallions/spring onions, finely chopped
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon-style mustard
- ⅓ teaspoon fine sea salt
- ⅓ teaspoon black pepper
- ⅓ teaspoon red pepper flakes
Instructions
Step 1: Boil the Eggs
Start by placing the eggs in a small pot and covering them with water. Bring the water to a rapid boil. Once boiling, turn off the heat and cover the pot with a lid. Allow the eggs to sit in the hot water for about 7-8 minutes; this will yield perfectly boiled eggs that are not overcooked. The steam will continue cooking the eggs gently, resulting in tender whites and creamy yolks that are perfect for your salad.
Step 2: Cool the Eggs
After the eggs have finished cooking, drain the hot water and immerse the eggs in a bowl filled with very cold water. Let them sit for about 2 minutes, and if necessary, change the water to ensure it stays ice-cold. This process helps stop the cooking, prevent the green ring around the yolk, and makes peeling the eggs easier. Once cooled, drain the water, and gently peel the shells off each egg.
Step 3: Chop the Eggs
Now that the eggs are peeled, it’s time to chop them! Slice each egg in half lengthwise and carefully remove the yolks from four of the eggs, placing the yolks in a mixing bowl. Finely chop the remaining whole eggs and egg whites, and set them aside. This method adds texture to your salad while incorporating the creamy, rich yolks for a deeper flavor.
Step 4: Prepare the Dressing
In the mixing bowl with the egg yolks, mash them with 2 tablespoons of cottage cheese, mayonnaise, and Dijon mustard. Use a fork to blend these ingredients until you achieve a creamy consistency. This delicious dressing combines the richness of the yolks with the tanginess of the mustard and creaminess of cottage cheese and mayonnaise, creating a delightful base that ensures uniform flavor throughout the salad.
Step 5: Combine the Ingredients
In a larger mixing bowl, that’s where the magic happens! Add the chopped eggs, the remaining cottage cheese, finely chopped scallions, and the creamy dressing you just made. Sprinkle in the fine sea salt, black pepper, and most of the red pepper flakes for a bit of heat. Gently fold everything together until well combined, taking care not to mash the eggs too much to maintain a chunky texture.
Step 6: Chill and Serve
Once combined, transfer the salad to a serving dish, cover it, and place it in the refrigerator for at least 30 minutes. Chilling allows the flavors to meld beautifully, enhancing the overall taste. Before serving, sprinkle the remaining red pepper flakes on top to add visual appeal and an extra hint of spice. Serve chilled for a refreshing and delightful meal!
Variations
- Protein: Substitute the eggs with diced chicken or turkey for a different protein source.
- Vegetables: Add bell peppers, cucumbers, or celery for added crunch and nutrients.
- Spices: Experiment with different spices such as curry powder for a unique twist or fresh herbs like dill or parsley for freshness.
Cooking Notes
- Ensure eggs are at room temperature before boiling for more even cooking.
- Don’t skip the chilling step, as it intensifies the flavors and enriches the overall experience.
Serving Suggestions
- Serve the egg salad on lettuce leaves for a fresh and crunchy wrap.
- Spread on low-carb bread or use as a filling for wraps!
Tips
- For extra creaminess, consider adding a splash of sour cream to the dressing.
- Customize the heat level by adjusting the amount of red pepper flakes to your preference.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Nutritional Information
- Calories: Approximately 220 kcal per serving
- Protein: 20 g
- Sodium: Approximately 500 mg
FAQs
Can I use low-fat cottage cheese in this recipe?
Yes, you can substitute low-fat cottage cheese for regular cottage cheese, although it may alter the creaminess factor slightly.
How long does this egg salad last in the fridge?
This egg salad is best enjoyed within 3-4 days when stored in an airtight container in the fridge.
Can I make this ahead of time?
Absolutely! This salad is perfect for meal prep, and the flavors meld beautifully when made a day in advance.
Is there a vegan alternative for this recipe?
For a vegan version, substitute the eggs with tofu or chickpeas and use plant-based mayonnaise.
Conclusion
In conclusion, this Keto Cottage Cheese Egg Salad is a game-changer for anyone following a low-carb diet. Quick, nutritious, and packed with flavor, it serves as a fantastic option for meal prep or a delicious lunch. The rich creaminess from the cottage cheese combined with the savory eggs and spices makes each bite delightful. Don’t hesitate to try variations that suit your taste, and feel free to share this convenient recipe with friends and family who share your culinary journey. We’d love to hear your thoughts, feedback, or any twists you’ve tried on this salad—so leave a comment and enjoy your flavorful, guilt-free meal!
Print
Keto Cottage Cheese Egg Salad
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This Keto Cottage Cheese Egg Salad is a quick, healthy, and satisfying dish that’s rich in protein and perfect for low-carb diets.
Ingredients
- ⅔ cup (140 g) cottage cheese
- 6 large eggs
- 5–6 tablespoons scallions/spring onions, finely chopped
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon-style mustard
- ⅓ teaspoon fine sea salt
- ⅓ teaspoon black pepper
- ⅓ teaspoon red pepper flakes
Instructions
- Boil the Eggs: Start by placing the eggs in a small pot and covering them with water. Bring to a boil, turn off heat, cover, and let sit for 7-8 minutes.
- Cool the Eggs: Drain hot water, immerse eggs in cold water for 2 minutes, then peel.
- Chop the Eggs: Slice each egg in half, removing yolks from four eggs and chopping the remaining whites.
- Prepare the Dressing: Mash egg yolks with cottage cheese, mayonnaise, and mustard until creamy.
- Combine the Ingredients: In a larger bowl, mix chopped eggs, cottage cheese, scallions, and dressing. Season to taste.
- Chill and Serve: Cover and refrigerate for at least 30 minutes before serving.
Notes
For extra creaminess, consider adding a splash of sour cream to the dressing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
Nutrition
- Calories: 220 kcal
- Sodium: 500 mg
- Protein: 20 g