Description
This Egg Salad with Cottage Cheese – no mayo! is a deliciously healthy spin on the classic dish, perfect for lunch or snacks. By substituting mayonnaise with creamy cottage cheese, you not only enhance the flavor but also pack in an impressive protein boost of 35 grams per serving. This recipe is ideal for busy schedules, taking just 17 minutes to prepare and offering endless serving options—enjoy it on toast, in a wrap, or as a dip with fresh veggies. With wholesome ingredients and rich flavors from smoked paprika and pickles, this egg salad is both versatile and satisfying without the heaviness of traditional mayo.
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
Instructions
- Boil the eggs: In a pot, bring water to a rolling boil. Add eggs and boil for 9 minutes.
- Cool the eggs: Transfer boiled eggs to an ice bath to cool completely before peeling.
- Prepare the mixture: In a bowl, mash peeled eggs with a fork. Mix in cottage cheese, salt, pepper, smoked paprika, and relish.
- Assemble: Serve on toasted sourdough bread topped with avocado slices.
Nutrition
- Serving Size: 1 sandwich
- Calories: 750
- Sugar: 6g
- Sodium: 840mg
- Fat: 43g
- Saturated Fat: 15g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 600mg