Description
Savor a refreshing twist on the classic Egg Salad with Cottage Cheese – no mayo! This protein-packed dish combines creamy cottage cheese with wholesome ingredients, delivering a delicious flavor without the heaviness of traditional mayonnaise. Perfect for lunch or as a healthy snack, this salad is served on toasted sourdough bread topped with fresh avocado, making it both versatile and satisfying. In just under 20 minutes, you can create a nutritious meal that’s not only easy to whip up but also customizable. Whether enjoyed in a wrap or on its own, this egg salad will quickly become a staple in your kitchen.
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 (optional)
- 2 slices sourdough bread
- ½ avocado, sliced
Instructions
- Boil the eggs in a pot of water for 9 minutes.
- Transfer them to an ice bath to cool before peeling.
- In a medium bowl, mash the peeled eggs with a fork and mix in cottage cheese, salt, black pepper, smoked paprika, and relish if desired.
- Toast the sourdough bread and layer with avocado slices before adding a generous scoop of egg salad.
Nutrition
- Serving Size: 1 sandwich (approx. 250g)
- Calories: 315
- Sugar: 3g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 408mg