Egg Salad with Cottage Cheese – no mayo!
Enjoy a healthy twist on classic flavors with our delicious Egg Salad with Cottage Cheese – no mayo! Try it today for a protein-packed meal!
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Total Time: 19 minutes
- Yield: 2 servings 1x
- 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 eggs: Bring a pot of water to a boil and carefully add the eggs. Boil for 9 minutes.
- Cool eggs: Immediately transfer boiled eggs to an ice bath to stop cooking. Once cool, peel the eggs.
- Mix ingredients: In a medium bowl, mash the peeled eggs with a fork, then mix in cottage cheese, salt, black pepper, smoked paprika, and pickle relish.
- Assemble: Toast sourdough bread until golden brown. Spread avocado slices on each toast and top generously with egg salad.
Nutrition
- Serving Size: 1 sandwich (approx. 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 610mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 370mg