Creamy Cottage Cheese Egg Salad (Print Version)

# Ingredients:

→ Main Ingredients

01 - ⅔ cup cottage cheese
02 - 6 large eggs

→ Seasonings

03 - 5-6 tablespoons scallions/spring onion, finely chopped
04 - 2 tablespoons mayonnaise
05 - 1½ teaspoons Dijon-style mustard
06 - ⅓ teaspoon fine sea salt
07 - Black pepper to taste
08 - ⅓ teaspoon red pepper flakes

# Instructions:

01 - Place eggs in pot with water, cover, bring to boil. Turn off heat, leave covered 7-8 minutes
02 - Immerse eggs in ice water for 2 minutes, changing water as needed. Drain, wipe, and peel
03 - Halve eggs, remove 4 yolks. Finely chop remaining eggs and whites
04 - Mash 4 yolks with cottage cheese, mayo, and mustard until creamy
05 - Combine all ingredients, adjust seasoning. Refrigerate 30 minutes before serving

# Notes:

01 - Eggs can be boiled up to 3 days ahead
02 - Use thick cottage cheese or mash if runny
03 - Keeps for up to 2 days refrigerated

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