Egg Salad with Cottage Cheese – no mayo!
If you’re searching for a light and nutritious twist on a classic dish, this Egg Salad with Cottage Cheese – no mayo! is the perfect solution. Replacing traditional mayo with creamy cottage cheese, this recipe delivers a protein-packed meal that’s both satisfying and delicious. You can whip it up in just 17 minutes, making it ideal for busy weeknights or as a quick lunch option. Enjoy it on toast, in lettuce wraps, or simply on its own. Packed with flavor and easy to customize, this egg salad is sure to be a hit at family gatherings or as part of your meal prep routine.
- 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 (for serving)
- ½ avocado (sliced)
Instructions
- Cook the eggs by boiling them in a pot of water for about 9 minutes. Alternatively, air fry at 270°F for 12 minutes. Once cooked, transfer to an ice bath to cool.
- Peel the cooled eggs and mash them in a bowl using a fork until your desired consistency is reached.
- Stir in cottage cheese, salt, black pepper, smoked paprika, and relish or pickles until well combined.
- Toast the sourdough bread until golden brown. Layer avocado slices on each slice before spooning the egg salad on top.
- Serve immediately or store in the refrigerator for later enjoyment.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 620mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 370mg