Description
Egg Salad with Cottage Cheese – no mayo! is a delightful and nutritious take on the classic egg salad. This recipe replaces traditional mayonnaise with creamy cottage cheese, offering a protein-packed meal without the heaviness. With just six ingredients, this salad comes together in under 20 minutes, making it an ideal choice for lunch, snacks, or light dinners. The addition of smoked paprika and sweet pickle relish introduces a unique flavor twist that will impress your taste buds. Whether served on toasted sourdough bread or enjoyed in crisp lettuce wraps, this egg salad is both versatile and satisfying.
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
- 2 slices sourdough bread
- ½ avocado (sliced)
Instructions
- Cook the Eggs: Boil eggs in water for 9 minutes or air fry at 270°F for 12 minutes. Transfer to an ice bath to cool, then peel.
- Mix Ingredients: In a medium bowl, mash the peeled eggs with a fork. Add cottage cheese, salt, black pepper, and smoked paprika; stir in relish if desired.
- Assemble: Toast sourdough bread slices. Layer avocado slices on each toast and top with the egg salad.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 423mg