Egg Salad with Cottage Cheese – no mayo!
Discover a fresh twist on a classic favorite with this Egg Salad with Cottage Cheese – no mayo! This delightful recipe replaces traditional mayonnaise with creamy cottage cheese, resulting in a protein-packed dish that is both nutritious and satisfying. Perfect for lunch or as a healthy snack, this egg salad is bursting with flavor from ingredients like smoked paprika and sweet pickle relish. Serve it on toasted sourdough topped with fresh avocado for an irresistible meal. Quick to prepare and versatile, this dish can be enjoyed in wraps, on crackers, or over greens. Dive into this guilt-free option that’s as delicious as it is easy to make!
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Total Time: 19 minutes
- Yield: Serves 2
- Category: Lunch
- Method: Boiling
- Cuisine: American
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 of boiling water, add the eggs and cook for 9 minutes.
- Cool the eggs: Transfer the boiled eggs to an ice bath until cool enough to handle, then peel.
- Prepare the mixture: In a medium bowl, mash the peeled eggs with a fork. Mix in cottage cheese, salt, black pepper, smoked paprika, and sweet pickle relish until well combined.
- Toast and assemble: Toast the sourdough bread until golden brown. Top each slice with avocado and spoon generous amounts of egg salad over.
Nutrition
- Serving Size: 1 sandwich (approximately 200g)
- Calories: 330
- Sugar: 3g
- Sodium: 530mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 23g
- Cholesterol: 370mg
Find it online: https://simplylowfat.com/egg-salad-with-cottage-cheese-no-mayo/