How long does Cottage Cheese Egg Salad last in the refrigerator?

Cottage Cheese Egg Salad can be stored in an airtight container in the refrigerator for up to two days. Because it contains dairy and eggs, it should always be kept chilled and consumed within this timeframe for the best flavor and safety. If the mixture releases a little liquid after sitting, simply stir the Cottage Cheese Egg Salad before serving.

Can I make Cottage Cheese Egg Salad without mayonnaise?

Yes, Cottage Cheese Egg Salad can easily be made without mayonnaise. The cottage cheese itself provides plenty of creaminess and tangy flavor. If you prefer a completely mayo-free version, simply omit the mayonnaise and add a little more cottage cheese or a spoonful of Greek yogurt to maintain a smooth texture.

What type of cottage cheese works best for Cottage Cheese Egg Salad?

Both full-fat and reduced-fat cottage cheese work well in Cottage Cheese Egg Salad. Full-fat varieties tend to be thicker and creamier, while reduced-fat versions are lighter. If the cottage cheese seems watery, mash it slightly with a fork or drain excess liquid before mixing it into the salad.

What can I serve with Cottage Cheese Egg Salad?

Cottage Cheese Egg Salad is extremely versatile and pairs well with many foods. It can be served on toasted bread, inside sandwiches, in wraps, or spooned into lettuce cups for a low-carb option. It also works well alongside crackers, fresh vegetables, or as a filling for breakfast toast.

Cottage Cheese Egg Salad – Easy Protein Recipe

Name: Cottage Cheese Egg Salad
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: American
Ingredients: 6 large eggs; 2/3 cup (140 g) cottage cheese; 5 tablespoons finely chopped scallions (about 3 scallions); 2 tablespoons mayonnaise; 1 1/2 teaspoons Dijon mustard; 1/3 teaspoon red pepper flakes; 1/3 teaspoon fine sea salt; 1/4 teaspoon ground black pepper

Description

Cottage Cheese Egg Salad is a creamy, high-protein twist on classic egg salad made with hard-boiled eggs, cottage cheese, scallions, mustard, and a touch of mayonnaise. This lighter, healthier version delivers a rich texture and tangy flavor while reducing calories and fat, making it perfect for breakfast, lunch, sandwiches, wraps, or a quick nutritious snack.

Ingredients

Scale

6 large eggs
2/3 cup (140 g) cottage cheese
5 tablespoons finely chopped scallions (about 3 scallions)
2 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
1/3 teaspoon red pepper flakes
1/3 teaspoon fine sea salt
1/4 teaspoon ground black pepper

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Instructions

Place the eggs in a small saucepan and cover them with water. Bring to a boil over medium heat, then turn off the heat, cover the pot, and let the eggs sit in the hot water for 7–8 minutes.
Drain the hot water and immediately transfer the eggs to a bowl of very cold water with ice cubes. Let them cool for about 2 minutes to stop the cooking process.
Peel the cooled eggs and slice them in half lengthwise. Remove the yolks from four eggs and place them in a shallow bowl.
Finely chop the remaining two whole eggs along with the egg whites from the other eggs. Set aside.
To make the dressing, mash the egg yolks with 2 tablespoons of the cottage cheese, mayonnaise, and Dijon mustard using a fork until thick and creamy.
In a mixing bowl, combine the chopped eggs, remaining cottage cheese, scallions, and the creamy yolk dressing.
Season with salt, black pepper, and most of the red pepper flakes. Stir gently until everything is evenly mixed.
Sprinkle the remaining pepper flakes on top. Cover and refrigerate the egg salad for about 30 minutes before serving for the best flavor.

Notes

You can boil the eggs up to 3 days in advance and store them in the refrigerator before making the salad.
If the cottage cheese is watery, mash it with a fork or drain excess liquid to prevent the salad from becoming soggy.
For a mayo-free version, omit the mayonnaise and add an extra tablespoon of cottage cheese or Greek yogurt.
For extra flavor, add chopped dill, diced celery, capers, or diced cucumber.
Store the salad in an airtight container in the refrigerator for up to 2 days. Do not freeze.

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Salad
Method: Boiling and Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 181 kcal
Sugar: 1 g
Sodium: 467 mg
Fat: 13 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0.04 g
Carbohydrates: 3 g
Fiber: 0.4 g
Protein: 13 g
Cholesterol: 254 mg