Egg Salad with Cottage Cheese – no mayo!
Egg Salad with Cottage Cheese – no mayo! is a nutritious and flavorful twist on the classic egg salad. By replacing mayonnaise with creamy cottage cheese, this recipe not only keeps the dish light but also boosts its protein content to an impressive 41.1 grams per serving. This versatile meal is perfect for a satisfying lunch, a wholesome snack, or a quick breakfast option. With just a few simple ingredients and minimal prep time, you can whip up this delicious egg salad in under 20 minutes. Serve it on toasted sourdough bread with fresh avocado slices or enjoy it as a dip with crisp veggie sticks. Whether you’re meal prepping for the week or looking for a quick bite, this egg salad will keep you feeling full and energized.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Total Time: 19 minutes
- Yield: Serves 2 (2 slices of toast) 1x
- Category: Lunch
- Method: Boiling, Toasting
- 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 pot of water for 9 minutes; alternatively, air fry at 270°F for 12 minutes.
- Transfer boiled eggs to an ice bath to cool, then peel them.
- In a medium bowl, mash the peeled eggs with a fork until desired consistency.
- Stir in cottage cheese, salt, black pepper, smoked paprika, and relish or pickles if using.
- Toast sourdough bread until golden brown and top with avocado slices.
- Spoon the egg salad generously on each slice of toast.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 41g
- Cholesterol: 370mg