Description
Indulge in a flavorful twist on a classic favorite with this Egg Salad with Cottage Cheese – no mayo! This nutritious dish combines the rich creaminess of cottage cheese with protein-packed boiled eggs, creating an easy-to-make meal perfect for quick lunches, meal prep, or a healthy snack. With no mayonnaise involved, you can savor all the creamy goodness while keeping calories in check. Serve it on toasted sourdough bread, in crisp lettuce wraps, or alongside fresh veggies for a delightful and versatile treat. Whip up this satisfying salad in under 20 minutes and enjoy a delicious blend of flavors that will keep you coming back for more.
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
- Optional: 2 slices sourdough bread
- Optional: ½ avocado for serving
Instructions
- Boil the eggs: Place 6 large eggs in a pot of boiling water and cook for 9 minutes.
- Prepare an ice bath to cool the eggs immediately after boiling.
- Once cooled, peel the eggs and mash them in a bowl.
- Mix in cottage cheese, salt, black pepper, smoked paprika, and pickle relish until well combined.
- Toast sourdough bread (if using), layer with sliced avocado, and top with egg salad.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 170
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 370mg