Egg Salad with Cottage Cheese – no mayo!
This Egg Salad with Cottage Cheese – no mayo! is a delightful twist on the classic favorite, offering a creamy and protein-packed option without the added calories of mayonnaise. The use of cottage cheese not only enhances the flavor but also elevates the nutritional value, making it a perfect choice for lunch or a quick snack. Pair it with toasted sourdough and fresh avocado for satisfying bites that are both delicious and healthy.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: Serves 2
- Category: Lunch
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- ½ cup cottage cheese
- ½ tsp salt
- Pinch of black pepper
- Pinch of smoked paprika
- 1 tbsp sweet pickle relish
- 2 slices sourdough bread
- ½ avocado, sliced
Instructions
- Boil the eggs in a pot of water for 9 minutes. Alternatively, use an air fryer set to 270°F for 12 minutes.
- After boiling, transfer the eggs to an ice bath to cool.
- Once cool, peel the eggs and mash them in a medium bowl with a fork.
- Mix in cottage cheese, salt, black pepper, smoked paprika, and sweet pickle relish until well combined.
- Toast sourdough bread slices and top each with sliced avocado before adding the egg salad mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 3g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 370mg