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
Scale
- 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