Keto Cottage Cheese Egg Salad
A creamy and nutritious take on classic egg salad, perfect for a low-carb, ketogenic diet.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: Keto
- Diet: Keto
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 the eggs in a pot, cover with water, bring to a boil, then let sit for 7-8 minutes.
- Cool the eggs: Strain hot water and immerse eggs in cold water for 2 minutes. Drain and peel.
- Prepare the eggs: Cut eggs in half, remove yolks from four eggs, chop remaining eggs and whites, then combine in a bowl.
- Make the dressing: Mash the reserved yolks with cottage cheese, mayonnaise, and Dijon mustard until creamy.
- Combine ingredients: Mix chopped eggs, cottage cheese, scallions, dressing, salt, pepper, and red pepper flakes in a bowl.
- Chill the salad: Cover and refrigerate for 30 minutes.
- Serve: Sprinkle remaining red pepper flakes on top before serving.
Notes
Customize with fresh herbs or spices for added flavor. Best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 270mg
Find it online: https://techhommy.com/keto-cottage-cheese-egg-salad/