Description
Egg Salad with Cottage Cheese – no mayo! is a deliciously healthy twist on the classic egg salad. Combining creamy cottage cheese with protein-packed hard-boiled eggs, this light and flavorful dish is perfect for lunch or a satisfying snack. With the added zest of smoked paprika and pickles, each bite bursts with flavor. Serve it on toasted sourdough bread topped with fresh avocado for an appealing presentation that’s perfect for casual lunches or special gatherings. This recipe is quick to prepare, making it an ideal choice for busy days when you need something nutritious 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: Gently place eggs in boiling water and cook for 9 minutes. Alternatively, air fry at 270°F for 12 minutes. Transfer to an ice bath to cool.
- Prepare the salad: In a medium bowl, mash the peeled eggs with a fork. Mix in cottage cheese, salt, black pepper, and smoked paprika until well combined. Add relish or diced pickles if desired.
- Assemble: Toast sourdough bread until golden brown. Layer sliced avocado on toast and top generously with egg salad.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Lunch
- Method: Boiling/Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 2g
- Sodium: 610mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 370mg