Egg Salad with Cottage Cheese – no mayo!
Egg Salad with Cottage Cheese – no mayo! is a refreshing and nutritious twist on the classic egg salad, perfect for quick lunches or healthy snacks. This delightful recipe combines protein-packed ingredients, offering a creamy texture without the need for mayonnaise. Enjoy it on toasted sourdough, in wraps, or as a standalone dish. With minimal prep time and versatile serving options, it’s an ideal choice for meal prep or picnics. Elevate your lunch experience with this tasty and wholesome egg salad that’s sure to impress!
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Total Time: 14 minutes
- Yield: Serves 2
- Category: Lunch
- Method: Boiling/Air Frying
- 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 or air fry the eggs: Boil in a pot of water for 9 minutes or air fry at 270°F for 12 minutes.
- Cool and peel the eggs: Transfer to an ice bath immediately after cooking and peel once cool.
- Mix ingredients: In a medium bowl, mash the peeled eggs with a fork. Stir in cottage cheese, salt, black pepper, smoked paprika, and pickle relish.
- Prepare sourdough toast: Toast slices of sourdough until golden brown and top with avocado slices before adding the egg salad.
Nutrition
- Serving Size: 1 sandwich (180g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 370mg