Description
Egg Salad with Cottage Cheese – no mayo! is a refreshing and nutritious take on the classic egg salad. This flavorful dish comes together quickly and offers a protein-packed option that’s perfect for lunch or as a healthy snack. The creamy cottage cheese replaces traditional mayonnaise, providing rich texture without the added calories. Enjoy it spread on toasted sourdough bread with fresh avocado slices, or serve it in lettuce wraps for a low-carb alternative. With delightful hints of smoked paprika and sweet pickle relish, each bite is satisfying and delicious.
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 the eggs: In a pot, bring water to a boil, add eggs, and cook for 9 minutes. Alternatively, air fry at 270°F for 12 minutes.
- Cool and peel the eggs: Transfer to an ice bath until cool; then peel.
- Prepare the mixture: Mash eggs in a bowl and mix with cottage cheese, salt, pepper, paprika, and relish.
- Assemble: Toast sourdough bread; layer with avocado and top with egg salad.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 370mg