Egg Salad with Cottage Cheese – no mayo!
Enjoy a healthy twist on classic dishes with this Egg Salad with Cottage Cheese – no mayo! Perfect for lunch or snacks—try it today!
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Total Time: 19 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 (for serving)
- ½ avocado, sliced (for serving)
Instructions
- Boil the eggs in a large pot for exactly 9 minutes.
- Prepare an ice bath to stop the cooking process once the eggs are done.
- Cool the eggs completely, then peel them under running water.
- In a medium mixing bowl, mash the peeled eggs until desired consistency.
- Mix in cottage cheese, salt, black pepper, smoked paprika, and relish.
- Toast sourdough slices until golden brown; top with sliced avocado and spoon egg salad over it.
Nutrition
- Serving Size: 1 sandwich (approx. 250g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 370mg