Can I make Keto Cottage Cheese Egg Salad ahead of time?

Yes! Keto Cottage Cheese Egg Salad tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days.

What can I use instead of mayonnaise in Keto Cottage Cheese Egg Salad?

You can replace mayonnaise with Greek yogurt or sour cream for a tangy twist while keeping the salad creamy and keto-friendly.

Is Keto Cottage Cheese Egg Salad suitable for meal prep?

Absolutely! This salad is great for meal prep as it stays fresh in the fridge for up to 3 days. Make a batch ahead to enjoy throughout the week.

Can I freeze Keto Cottage Cheese Egg Salad?

No, it is not recommended to freeze this salad because cottage cheese and eggs do not freeze well and can result in a watery, unappealing texture.

How can I make Keto Cottage Cheese Egg Salad spicier?

To add more spice, increase the amount of red pepper flakes or add a pinch of cayenne pepper. You can also mix in chopped jalapeños for an extra kick.

Can I make Keto Cottage Cheese Egg Salad ahead of time?

Yes! Keto Cottage Cheese Egg Salad tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days.

What can I use instead of mayonnaise in Keto Cottage Cheese Egg Salad?

You can replace mayonnaise with Greek yogurt or sour cream for a tangy twist while keeping the salad creamy and keto-friendly.

Is Keto Cottage Cheese Egg Salad suitable for meal prep?

Absolutely! This salad is great for meal prep as it stays fresh in the fridge for up to 3 days. Make a batch ahead to enjoy throughout the week.

Keto Cottage Cheese Egg Salad – Quick, Creamy, and Low-Carb

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