Simple Cottage Cheese Egg Salad (Print Version)
# Ingredients:
01 -
⅔ cup (140 g) cottage cheese
02 -
6 large eggs
03 -
5-6 tablespoons scallions, finely chopped
04 -
2 tablespoons mayonnaise
05 -
1½ teaspoons Dijon-style mustard
06 -
⅓ teaspoon fine sea salt
07 -
⅓ teaspoon black pepper
08 -
⅓ teaspoon red pepper flakes
# Instructions:
01 -
Place the eggs in a small pot, add water, then cover and bring to a boil. Turn off the heat and leave the eggs in the pot for 7-8 minutes without removing the lid.
02 -
Strain the eggs, then immerse them in very cold water with ice cubes for about 2 minutes. After 30 seconds, add more ice cubes or change the water to keep it cold. Drain, wipe, and peel the eggs.
03 -
Cut each egg in half lengthwise. Remove the yolks from 4 eggs and place them in a shallow bowl. Finely chop the 2 remaining whole eggs and egg whites, then set aside.
04 -
Combine the egg yolks with 2 tablespoons of cottage cheese, mayonnaise, and mustard. Mash with a fork until the mixture is thick and creamy.
05 -
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 thoroughly combined and adjust seasoning as needed. Sprinkle the remaining pepper flakes on top. Cover and refrigerate for 30 minutes before serving, if possible.
# Notes:
01 -
For best results, allow the egg salad to chill for 30 minutes before serving to enhance the flavors.