Description
Discover a delightful and nutritious twist on traditional egg salad with this Egg Salad with Cottage Cheese – no mayo! This creamy, protein-packed dish replaces heavy mayonnaise with cottage cheese, offering a lighter yet satisfying alternative. Perfect for a healthy lunch, snack, or light dinner, this recipe is versatile enough to be enjoyed on toast, in wraps, or as a dip with fresh veggies. Enhanced with smoked paprika and sweet pickle relish, this egg salad is not only delicious but also easy to prepare in just 17 minutes. Whether you’re headed to a picnic or looking for a quick meal prep option, this egg salad will become a staple in your kitchen.
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 or diced pickles
- 2 slices sourdough bread (for serving)
- ½ avocado (sliced)
Instructions
- Boil the eggs in a pot of water for 9 minutes. Alternatively, air fry them at 270°F for 12 minutes. Transfer to an ice bath to cool before peeling.
- In a medium bowl, mash the peeled eggs with a fork until desired consistency. Stir in cottage cheese, salt, black pepper, and smoked paprika.
- Add sweet pickle relish or diced pickles for extra flavor.
- Toast sourdough bread and layer with avocado slices. Top with the egg salad mixture.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 356
- Sugar: 3g
- Sodium: 635mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 373mg