Description
Discover a refreshing twist on the classic egg salad with our Egg Salad with Cottage Cheese – no mayo! This delightful recipe swaps out traditional mayonnaise for creamy cottage cheese, combining wholesome ingredients for a flavorful dish that’s rich in protein and perfect for any meal of the day. With 35 grams of protein per serving, this salad not only satisfies your hunger but also supports your active lifestyle. Serve it on toasted bread, in wraps, or simply enjoy it straight from the bowl—this versatile dish is sure to become a favorite. Whip it up in just 17 minutes and enjoy a light yet satisfying meal that keeps you energized throughout the day.
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 (for serving)
- ½ avocado (sliced, for serving)
Instructions
- Boil eggs for 9 minutes in a large pot of water or air fry at 270°F for 12 minutes. Immediately transfer to an ice bath to cool.
- In a medium bowl, mash the peeled eggs with a fork until broken down but not pureed.
- Mix in cottage cheese, salt, black pepper, and smoked paprika. Optionally add pickle relish or diced pickles.
- Toast sourdough slices until golden brown and layer with sliced avocado before topping with egg salad.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling/Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 370mg