- Boil the Eggs:
Place eggs in a pot, cover with water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 7–8 minutes.
- Cool and Peel:
Transfer eggs to an ice bath for 2 minutes, then peel.
- Chop the Eggs:
Halve the eggs lengthwise. Remove yolks from four eggs and place in a bowl. Finely chop the remaining whole eggs and egg whites.
- Prepare the Dressing:
Mash the reserved yolks with 2 tablespoons of cottage cheese, mayonnaise, and Dijon mustard until creamy.
- Combine Ingredients:
In a mixing bowl, add chopped eggs, remaining cottage cheese, scallions, and the dressing. Season with salt, black pepper, and most of the red pepper flakes. Stir gently until well combined.
- Chill & Serve:
Cover and refrigerate for at least 30 minutes. Sprinkle remaining red pepper flakes on top before serving.
Looking for a low-carb lunch that’s creamy, satisfying, and ready in minutes? This Keto Cottage Cheese Egg Salad combines the richness of cottage cheese with the protein punch of hard-boiled eggs, all wrapped in a tangy, herby dressing. Whether you’re meal prepping for the week or need a quick snack, this salad is a versatile addition to your keto-friendly repertoire.
Why You’ll Love This Recipe
- High-Protein & Low-Carb: Perfect for keto and low-carb diets.
- Quick & Easy: Ready in just 20 minutes.
- Versatile: Enjoy as a salad, spread, or side dish.
- Customizable: Adjust spices and ingredients to your taste.
- Meal Prep Friendly: Stays fresh for days when stored properly.
Ingredients & Substitutions
- 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 (or to taste)
- ⅓ teaspoon fine sea salt
- ⅓ teaspoon black pepper
- ⅓ teaspoon red pepper flakes
Ingredient Swaps:
- Dairy-Free: Use vegan cottage cheese.
- Extra Creaminess: Swap some cottage cheese with Greek yogurt.
- More Tang: Add a teaspoon of apple cider vinegar.
How to Make It
- Boil the Eggs: Place eggs in a pot, cover with water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 7–8 minutes.
- Cool and Peel: Transfer eggs to an ice bath for 2 minutes, then peel.
- Chop the Eggs: Halve the eggs lengthwise. Remove yolks from four eggs and place in a bowl. Finely chop the remaining whole eggs and egg whites.
- Prepare the Dressing: Mash the reserved yolks with 2 tablespoons of cottage cheese, mayonnaise, and Dijon mustard until creamy.
- Combine Ingredients: In a mixing bowl, add chopped eggs, remaining cottage cheese, scallions, and the dressing. Season with salt, black pepper, and most of the red pepper flakes. Stir gently until well combined.
- Chill & Serve: Cover and refrigerate for at least 30 minutes. Sprinkle remaining red pepper flakes on top before serving.
Pro Tips for Perfect Results
- Boiling Perfection: Use room-temperature eggs to prevent cracking.
- Creaminess Boost: Add an extra spoonful of mayonnaise for a richer texture.
- Spice It Up: Mix in some chopped jalapeños for added heat.
- Storage Tip: Store in an airtight container and consume within 3 days.
- Serving Suggestion: Serve on a bed of lettuce or in a keto wrap.
Frequently Asked Questions (FAQs)
**
Creamy Keto Cottage Cheese Egg Salad – A Quick, Protein-Packed Favorite
By Maria Jannet | Published May 22, 2025
Looking for a low-carb lunch that’s creamy, satisfying, and ready in minutes? This Keto Cottage Cheese Egg Salad combines the richness of cottage cheese with the protein punch of hard-boiled eggs, all wrapped in a tangy, herby dressing. Whether you’re meal prepping for the week or need a quick snack, this salad is a versatile addition to your keto-friendly repertoire.
Why You’ll Love This Recipe
- High-Protein & Low-Carb: Perfect for keto and low-carb diets.
- Quick & Easy: Ready in just 20 minutes.
- Versatile: Enjoy as a salad, spread, or side dish.
- Customizable: Adjust spices and ingredients to your taste.
- Meal Prep Friendly: Stays fresh for days when stored properly.
Ingredients & Substitutions
- 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 (or to taste)
- ⅓ teaspoon fine sea salt
- ⅓ teaspoon black pepper
- ⅓ teaspoon red pepper flakes
Ingredient Swaps:
- Dairy-Free: Use vegan cottage cheese.
- Extra Creaminess: Swap some cottage cheese with Greek yogurt.
- More Tang: Add a teaspoon of apple cider vinegar.
How to Make It
- Boil the Eggs: Place eggs in a pot, cover with water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 7–8 minutes.
- Cool and Peel: Transfer eggs to an ice bath for 2 minutes, then peel.
- Chop the Eggs: Halve the eggs lengthwise. Remove yolks from four eggs and place in a bowl. Finely chop the remaining whole eggs and egg whites.
- Prepare the Dressing: Mash the reserved yolks with 2 tablespoons of cottage cheese, mayonnaise, and Dijon mustard until creamy.
- Combine Ingredients: In a mixing bowl, add chopped eggs, remaining cottage cheese, scallions, and the dressing. Season with salt, black pepper, and most of the red pepper flakes. Stir gently until well combined.
- Chill & Serve: Cover and refrigerate for at least 30 minutes. Sprinkle remaining red pepper flakes on top before serving.
Pro Tips for Perfect Results
- Boiling Perfection: Use room-temperature eggs to prevent cracking.
- Creaminess Boost: Add an extra spoonful of mayonnaise for a richer texture.
- Spice It Up: Mix in some chopped jalapeños for added heat.
- Storage Tip: Store in an airtight container and consume within 3 days.
- Serving Suggestion: Serve on a bed of lettuce or in a keto wrap.
Frequently Asked Questions (FAQs)
Can I make this salad ahead of time?
Absolutely! Prepare it up to 3 days in advance and store it in an airtight container in the refrigerator.
Is this recipe suitable for vegetarians?
Yes, it contains no meat or fish, making it vegetarian-friendly.
Can I use other types of mustard?
Certainly! Feel free to use yellow mustard or spicy brown mustard based on your preference.
What can I use instead of scallions?
Chopped chives or red onions are great alternatives.
Nutritional Information (Per Serving)
- Calories: Approximately 180 kcal
- Protein: 15g
- Carbohydrates: 2g
- Fat: 12g
- Fiber: 0g
Note: Nutritional values are estimates and may vary based on specific ingredients used.
Storage & Reheating
- Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Not recommended, as the texture may change upon thawing.
- Reheating: Best enjoyed cold; reheating is not advised.
Related Recipes You’ll Love
- Keto Tuna Salad with Avocado
- Low-Carb Chicken Salad Lettuce Wraps
- Creamy Egg Salad with Greek Yogurt
- Spicy Deviled Eggs with Paprika
Final Thoughts
This Keto Cottage Cheese Egg Salad is a delightful twist on a classic, offering a creamy texture and rich flavor without the extra carbs. It’s perfect for those on a keto diet or anyone looking for a high-protein, low-carb meal option. Give it a try, and don’t forget to share your experience or any personal twists you add to the recipe!
For the full recipe and more keto-friendly dishes,