Description
A quick, creamy, and protein-packed Keto Cottage Cheese Egg Salad that’s low in carbs and perfect for meal prep or a healthy lunch.
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: Place eggs in a small pot, cover with water, and bring to a boil. Turn off the heat, cover, and let sit for 7-8 minutes.
- Cool eggs: Strain and immerse the eggs in very cold water for about 2 minutes. Change the water if needed to keep it cold. Drain and peel the eggs.
- Chop the eggs: Cut each egg in half lengthwise, remove the yolks from 4 eggs, and place them in a bowl. Finely chop the remaining whole eggs and egg whites. Set aside.
- Prepare the dressing: Mash the egg yolks with 2 tablespoons of cottage cheese, mayonnaise, and Dijon mustard until creamy.
- Combine: In a mixing bowl, add the chopped eggs, remaining cottage cheese, scallions, creamy dressing, salt, pepper, and most of the red pepper flakes. Stir until well combined.
- Chill: Cover and refrigerate for 30 minutes before serving. Sprinkle the remaining pepper flakes on top before serving.
Notes
- For extra creaminess, add an extra tablespoon of mayonnaise.
- Adjust the spice level by increasing or decreasing the red pepper flakes.
- Store in an airtight container in the refrigerator for up to 3 days.
- Serve on lettuce wraps or low-carb bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 375mg