Simple Cottage Cheese Egg Salad Recipe for Your Pressure Cooker
This simple cottage cheese egg salad is a healthy, low-fat twist on classic egg salad. Creamy, tangy, and easy to make, it's perfect for breakfast, lunch, brunch, or a satisfying snack.
Equipment
- 1 Small pot with lid
- 1 Medium sized shallow bowl for mixing eggs
- 1 Large mixing bowl
Ingredients
Ingredients
- ⅔ cup Cottage cheese 140 g, creamy and fresh
- 6 Large eggs
- 5-6 tablespoons Scallions/spring onion finely chopped
- 2 tablespoons Mayonnaise
- 1.5 teaspoons Dijon-style mustard or to taste
- ⅓ teaspoon Fine sea salt
- To taste Black pepper
- ⅓ teaspoon Red pepper flakes dash
Instructions
Instructions
- Place the eggs in a small pot, add water then cover and bring to the boil.
- Turn off the heat and leave the eggs in the pot for 7-8 minutes with the lid on.
- Strain then immerse the eggs in very cold water with ice cubes for about 2 minutes, keeping the water cold.
- Drain, wipe and peel the eggs.
- Cut each egg in half lengthwise, remove yolks from 4 eggs and finely chop the remaining 2 whole eggs and whites.
- Combine the egg yolks with 2 tablespoons cottage cheese, mayonnaise, and mustard; mash until thick and creamy.
- In a mixing bowl, add chopped eggs, remaining cottage cheese, scallions, creamy dressing, salt, pepper, and most red pepper flakes; stir thoroughly.
- Sprinkle remaining red pepper flakes on top and refrigerate for 30 minutes before serving if possible.
Notes
You can boil the eggs in advance (up to 3 days), cool then keep refrigerated until ready to use. Peel just before serving. If cottage cheese is runny, mash it to thicken before use to avoid sogginess. Refrigerate salad for 30 minutes before serving if possible. Keep covered and refrigerate for up to 2 days. Not suitable for freezing.