Egg Salad with Cottage Cheese – no mayo!
Experience a delightful twist on a classic with this Egg Salad with Cottage Cheese – no mayo! This protein-packed dish offers a creamy texture and rich flavor without the heaviness of traditional mayonnaise. With 35 grams of protein per serving, it’s perfect for lunch or a snack, ensuring you stay full and satisfied. The addition of smoked paprika and sweet relish adds a unique depth, making it more than just an average egg salad. Ideal for busy days, this dish comes together in just minutes and can be served on toasted bread, in wraps, or over fresh greens. Elevate your meal with this nutritious and versatile recipe that’s sure to please everyone!
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Total Time: 14 minutes
- Yield: Serves 2
- Category: Main
- 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 or diced pickles
- 2 slices sourdough bread
- ½ avocado, sliced
Instructions
- Boil the eggs in a pot of water for 9 minutes.
- Transfer boiled eggs to an ice bath until cool, then peel.
- In a medium bowl, mash the peeled eggs with a fork.
- Mix in cottage cheese, salt, pepper, smoked paprika, and relish.
- Toast the sourdough slices and top with avocado slices and egg salad.
Nutrition
- Serving Size: 1 sandwich (approx. 250g)
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 370mg