Egg Salad with Cottage Cheese – no mayo!
Enjoy a healthier twist on classic egg salad! Try this Egg Salad with Cottage Cheese – no mayo! today for a delicious and protein-packed meal.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 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 to an ice bath to stop cooking; let cool before peeling.
- Prepare the mixture: Mash peeled eggs in a bowl; mix in cottage cheese, salt, pepper, smoked paprika, and relish.
- Toast and assemble: Toast sourdough slices, layer with avocado, and top with egg salad.
Nutrition
- Serving Size: 1 sandwich (225g)
- Calories: 350
- Sugar: 4g
- Sodium: 580mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 370mg