Egg Salad with Cottage Cheese – no mayo!
Experience a fresh twist on a classic dish with this Egg Salad with Cottage Cheese – no mayo! This protein-packed recipe combines the creamy goodness of cottage cheese with hard-boiled eggs to create a delightful salad that is nutritious and satisfying. With 35 grams of protein per serving, it’s an ideal choice for a quick lunch or a healthy snack option. Enjoy it on toasted sourdough bread topped with avocado for a deliciously versatile meal. Customize it with your favorite herbs or spices to make it your own!
- 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 teaspoon salt
- Pinch of black pepper
- Pinch of smoked paprika
- 1 tablespoon sweet pickle relish or diced pickles (optional)
- 2 slices sourdough bread
- ½ avocado, sliced
Instructions
- Boil the Eggs: In a pot, bring water to a boil and gently add eggs. Boil for exactly 9 minutes.
- Prepare Ice Bath: Fill a bowl with ice water. After boiling, transfer eggs to the ice bath to cool.
- Peel and Mash: Once cool, peel eggs under running water and mash in a medium bowl using a fork.
- Mix Ingredients: Add cottage cheese, salt, black pepper, smoked paprika, and optional pickles to the mashed eggs; mix well.
- Assemble Sandwich: Toast sourdough slices until golden brown, layer with avocado slices, and top generously with egg salad.
Nutrition
- Serving Size: 1 sandwich (approximately 200g)
- Calories: 360
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 370mg
Find it online: https://lowfatbites.com/egg-salad-with-cottage-cheese-no-mayo/