Egg Salad with Cottage Cheese – no mayo!
This Egg Salad with Cottage Cheese – no mayo! is a delightful and nutritious twist on a classic favorite. By swapping out mayonnaise for creamy cottage cheese, you not only reduce calories but also increase protein content, making this dish both satisfying and healthy. Perfect for lunch, brunch, or as a snack, this egg salad can be served on toasted sourdough bread, in lettuce wraps, or alongside fresh vegetables for a refreshing meal. With its rich flavors and easy preparation, this recipe is an ideal choice for meal prep or casual gatherings. Whip up this quick dish in under 20 minutes and enjoy a wholesome option that will keep you energized throughout the day.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Total Time: 19 minutes
- Yield: Serves 2
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
- 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: Bring a pot of water to a boil, add the eggs carefully, and cook for 9 minutes.
- Cool the Eggs: Transfer boiled eggs to an ice bath immediately to stop cooking and make peeling easier once cooled.
- Mix Ingredients: In a medium bowl, mash peeled eggs with a fork. Stir in cottage cheese, salt, pepper, smoked paprika, and relish or pickles if desired.
- Toast and Assemble: Toast sourdough bread until golden brown. Top each slice with avocado slices followed by generous spoonfuls of egg salad.
Nutrition
- Serving Size: 1/2 cup egg salad (150g)
- Calories: 235
- Sugar: 3g
- Sodium: 460mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 372mg
Find it online: https://nobakemagic.com/egg-salad-with-cottage-cheese-no-mayo/