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Egg Salad with Cottage Cheese – no mayo!

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  • Author: Florence
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: Serves 2
  • Category: Lunch
  • Method: Boiling
  • Cuisine: American

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

  1. Boil the eggs in a pot of water for 9 minutes.
  2. Transfer them to an ice bath to cool before peeling.
  3. 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.
  4. 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