Egg Salad with Cottage Cheese – no mayo!

This Egg Salad with Cottage Cheese – no mayo! offers a refreshing twist on a classic favorite. By using creamy cottage cheese instead of mayonnaise, this recipe not only enhances the flavor but also packs in an impressive 41 grams of protein! Perfect for a nutritious lunch or as a healthy snack, it’s versatile enough to delight at picnics, brunches, or as a quick meal on busy days.

Why You’ll Love This Recipe

• High in Protein: With 41 grams per serving, this egg salad is a great way to fuel your day.
• No Mayonnaise: Enjoy a lighter version without compromising on creaminess and flavor.
• Quick and Easy: Ready in just 17 minutes, it’s perfect for those busy afternoons.
• Versatile Serving Options: Serve it on toasted sourdough or enjoy it with fresh veggies for added crunch.
• Delicious Flavor Profile: The combination of smoked paprika and pickle relish adds a unique tangy kick.

Tools and Preparation

To make your cooking experience smooth and enjoyable, having the right tools is essential. Here are some key items you’ll need to prepare this delicious egg salad.

Essential Tools and Equipment

• Large pot
• Ice bath container
• Medium mixing bowl
• Fork
• Toaster or air fryer

Importance of Each Tool

• Large pot: Essential for boiling eggs evenly and efficiently.
• Ice bath container: Helps stop the cooking process instantly, ensuring perfectly cooked eggs.
• Medium mixing bowl: Perfect for mashing eggs and mixing in cottage cheese smoothly.

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Ingredients

For the Egg Salad

• 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

For Serving

• 2 slices sourdough bread
• ½ avocado, sliced

How to Make Egg Salad with Cottage Cheese – no mayo!

Step 1: Boil the Eggs

1. Bring a pot of water to a boil.
2. Carefully add the eggs to the boiling water.
3. Boil for exactly 9 minutes.

Step 2: Prepare an Ice Bath

1. While the eggs are boiling, fill a large bowl with ice and cold water.
2. Once the timer goes off, immediately transfer the boiled eggs to the ice bath to stop cooking.

Step 3: Peel the Eggs

1. Allow the eggs to cool completely in the ice bath.
2. Once cool, peel the shells off each egg under running water for easier peeling.

Step 4: Mix Ingredients Together

1. In a medium mixing bowl, mash the peeled eggs with a fork until desired consistency.
2. Add cottage cheese, salt, black pepper, and smoked paprika.
3. If using, stir in sweet pickle relish or diced pickles for added flavor.

Step 5: Assemble and Serve

1. Toast the sourdough bread slices until golden brown.
2. Place sliced avocado on each piece of toast.
3. Spoon generous amounts of egg salad mixture over the avocado slices.

Enjoy your delicious Egg Salad with Cottage Cheese – no mayo! as a satisfying meal that’s packed with nutrients!

How to Serve Egg Salad with Cottage Cheese – no mayo!

Egg salad with cottage cheese is a versatile dish that can be enjoyed in various ways. Whether you’re looking for a quick lunch or a satisfying snack, this creamy and protein-packed salad is sure to please.

On Toasted Sourdough

• Toasted sourdough provides a crispy base for the egg salad, enhancing the overall texture and flavor.

In Lettuce Wraps

• For a low-carb option, serve the egg salad in crisp lettuce leaves for a refreshing crunch.

With Crackers

• Pair the egg salad with whole-grain crackers for a delightful snack or appetizer that adds extra crunch.

As a Salad Topper

• Spoon the egg salad over mixed greens or spinach to create a hearty salad that’s perfect for lunch.

Inside a Sandwich

• Use it as filling between two slices of your favorite bread for an easy sandwich option, ideal for picnics or lunchboxes.

How to Perfect Egg Salad with Cottage Cheese – no mayo!

Creating the perfect egg salad with cottage cheese involves some simple techniques. These tips will elevate your dish’s flavor and texture.

• Choose fresh eggs: Fresh eggs have better flavor and texture, improving your overall egg salad experience.

• Cool eggs quickly: An ice bath stops cooking and helps achieve the ideal consistency for mashing.

• Adjust seasoning: Taste your mixture before serving; you can always add more salt, pepper, or smoked paprika to enhance flavor.

• Experiment with mix-ins: Consider adding diced celery or green onions for extra crunch and freshness.

Best Side Dishes for Egg Salad with Cottage Cheese – no mayo!

Pairing side dishes with your egg salad can complete your meal. Here are some great options that complement its flavors well.

1. Vegetable Sticks: Crunchy carrots, cucumbers, and bell peppers provide freshness and color alongside your egg salad.
2. Fruit Salad: A light fruit salad adds sweetness that balances the savory flavors of your egg salad.
3. Potato Chips: The salty crunch of potato chips makes for a classic pairing that many enjoy.
4. Pickles: Tangy pickles bring contrast and bite, enhancing the taste profile of your meal.
5. Quinoa Salad: A healthy quinoa salad loaded with veggies offers additional nutrients and texture.
6. Coleslaw: Creamy coleslaw complements the egg salad’s creaminess while adding crunch from cabbage and carrots.

Common Mistakes to Avoid

When making this egg salad with cottage cheese, it’s easy to overlook some details. Here are common mistakes to avoid for the best results.

• Overcooking the eggs: Cooking eggs too long can lead to a rubbery texture. Stick to boiling them for 9 minutes or air frying at 270°F for 12 minutes.
• Using low-quality cottage cheese: The flavor and creaminess of your egg salad rely on good cottage cheese. Choose a brand that is fresh and creamy for the best taste.
• Skipping the seasoning: Failing to season properly can result in blandness. Always add salt, pepper, and spices like smoked paprika for flavor enhancement.
• Not letting eggs cool enough: Peeling eggs when they’re still hot can be tricky. Allow them to cool fully in an ice bath for easier peeling.
• Neglecting toast preparation: Soggy bread can ruin your sandwich. Always toast the sourdough well before adding the egg salad on top.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Best consumed within 3 days for optimal freshness.

Freezing Egg Salad with Cottage Cheese – no mayo!

• Freezing is not recommended as it may affect texture and flavor.
• If necessary, use a freezer-safe container, but consume within one month.

Reheating Egg Salad with Cottage Cheese – no mayo!

• Oven: Preheat to 350°F and gently heat in a covered dish until warm; avoid overcooking.
• Microwave: Place in a microwave-safe bowl, cover, and heat in 30-second intervals, stirring between.
• Stovetop: Warm over low heat in a skillet, stirring frequently to prevent sticking.

Frequently Asked Questions

Here are some common questions regarding the egg salad with cottage cheese recipe.

Can I substitute other ingredients in the Egg Salad with Cottage Cheese – no mayo!?

Yes! You can customize by adding diced vegetables like celery or bell peppers for extra crunch.

How do I make this recipe vegan?

To make it vegan, you can replace eggs with chickpeas and use plant-based cottage cheese alternatives.

What’s the best way to serve Egg Salad with Cottage Cheese – no mayo!?

Serve it on toasted bread or lettuce wraps for a lighter option. It also pairs well with whole grain crackers!

How long does the egg salad last in the fridge?

The egg salad remains fresh for up to 3 days when stored properly in an airtight container.

Final Thoughts

This egg salad with cottage cheese is not only nutritious but versatile too! With its creamy texture and protein punch, it makes a fantastic lunch or snack option. Feel free to customize it by adding your favorite herbs and veggies to suit your taste!