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–+ servings
Keto Cottage Cheese Egg Salad

Keto Cottage Cheese Egg Salad for a Tasty Low-Carb Lunch

Enjoy a creamy and protein-rich Keto Cottage Cheese Egg Salad as a satisfying low-carb meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salads
Cuisine: Keto
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cottage Cheese Full-fat recommended for keto
  • 6 Large Eggs Boiled
  • 2 stalks Scallions Sliced
For the Dressing
  • ½ cup Mayonnaise Can substitute with Greek yogurt or sour cream
  • 1 tablespoon Dijon Mustard Adjust to taste
  • to taste Fine Sea Salt
  • to taste Black Pepper Freshly ground preferred
  • to taste Red Pepper Flakes

Equipment

  • Medium pot
  • Bowls
  • Fork
  • cutting board
  • Plastic wrap

Method
 

Step-by-Step Instructions
  1. Boil the large eggs in a pot covered with water. Bring to a boil and let sit covered for 7-8 minutes.
  2. Cool the boiled eggs in ice-cold water for 2 minutes, then peel them.
  3. Chop 2 eggs and discard the yolks of 4 eggs. Combine chopped whites and yolks.
  4. Mix discarded yolks, cottage cheese, mayonnaise, and Dijon mustard until creamy.
  5. Add chopped egg whites, cottage cheese, and scallions; season and fold together.
  6. Chill the salad in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 8gProtein: 15gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 370mgSodium: 500mgPotassium: 300mgFiber: 1gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Store in an airtight container for up to 3 days. Adjust seasonings to taste. For extra creaminess, add more mayonnaise.

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