Keto Cottage Cheese Egg Salad
A nutritious and creamy egg salad made with cottage cheese, perfect for a low-carb diet.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: Keto
- Diet: Keto
Ingredients
Scale
- ⅔ cup cottage cheese
- 6 large eggs
- 5–6 tablespoons scallions, 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 pot, cover with water, bring to a boil, then remove from heat and cover for 7-8 minutes.
- Cool the Eggs: Strain hot water and immerse the eggs in cold water for 2 minutes.
- Prepare the Eggs: Peel eggs, cut in half, remove yolks from 4 eggs, and chop the rest.
- Make the Dressing: Mash yolks with a fork and mix in cottage cheese, mayonnaise, and Dijon mustard until creamy.
- Combine the Ingredients: In a bowl, mix chopped eggs, cottage cheese, scallions, dressing, salt, pepper, and red pepper flakes.
- Chill the Salad: Cover and refrigerate for 30 minutes before serving.
- Serve: Top with remaining red pepper flakes and enjoy.
Notes
Best enjoyed fresh, but can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 450mg
Find it online: https://izooco.com/keto-cottage-cheese-egg-salad/