Egg Salad with Cottage Cheese – no mayo!

This Egg Salad with Cottage Cheese – no mayo! is a delightful twist on a classic dish. The creamy cottage cheese not only enhances the flavor but also adds a protein boost, making it a nutritious option for lunch or a quick snack. It’s perfect for any occasion, whether you’re packing a lunch for work or hosting a brunch at home. Each bite is packed with flavor and goodness, thanks to fresh ingredients like avocado and spices.

Why You’ll Love This Recipe

• High in Protein: With 35 grams of protein per serving, this egg salad will keep you full and satisfied.
• Quick and Easy: Ready in just 17 minutes, it’s perfect for busy days when time is limited.
• Versatile Serving Options: Enjoy it on toast, in a sandwich, or even as a dip with veggies.
• Flavor-Packed: The combination of cottage cheese, spices, and pickles makes every bite delicious.
• Healthy Ingredients: Made with simple, wholesome ingredients that are good for you.

Tools and Preparation

To make this egg salad efficiently, having the right tools can make all the difference.

Essential Tools and Equipment

• Pot
• Ice bath container
• Fork
• Medium bowl
• Toaster or air fryer

Importance of Each Tool

• Pot: Necessary for boiling eggs to achieve the perfect hard-boiled texture.
• Ice bath container: Quickly cools the eggs after boiling, making peeling easier.
• Fork: Ideal for mashing eggs and mixing ingredients smoothly.
• Toaster or air fryer: Provides an easy way to toast your sourdough bread to perfection.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

Ingredients

For the Egg Salad

• 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

For Serving

• 2 slices sourdough bread
• ½ avocado, sliced

How to Make Egg Salad with Cottage Cheese – no mayo!

Step 1: Boil the Eggs

1. Bring a pot of water to a rolling boil.
2. Gently add the eggs and boil for 9 minutes.
3. Alternatively, air fry the eggs at 270°F for 12 minutes.

Step 2: Cool and Peel the Eggs

1. Immediately transfer boiled eggs into an ice bath to stop cooking.
2. Once cool enough to handle, peel the eggs.

Step 3: Prepare the Egg Salad Mixture

1. In a medium bowl, mash the peeled eggs with a fork until desired consistency is reached.
2. Add cottage cheese, salt, black pepper, smoked paprika, and stir well.
3. If using relish or diced pickles, fold them into the mixture for added tanginess.

Step 4: Toast and Assemble

1. Toast the slices of sourdough bread until golden brown.
2. Place sliced avocado on each piece of toast.
3. Spoon generous amounts of egg salad on top of the avocado.

Now you have a delicious Egg Salad with Cottage Cheese – no mayo! Enjoy your nutritious meal that’s both satisfying and flavorful!

How to Serve Egg Salad with Cottage Cheese – no mayo!

This egg salad with cottage cheese is versatile and can be served in many delicious ways. Here are some creative serving suggestions to elevate your dish.

On Toast

• Use toasted sourdough for a crunchy base that adds texture.
• Top with slices of fresh tomatoes for added freshness.

In Lettuce Wraps

• Substitute bread with large lettuce leaves for a low-carb option.
• Add sliced cucumbers for extra crunch and hydration.

With Crackers

• Serve the egg salad on whole-grain or seed crackers for a snackable treat.
• Pair with a side of sliced radishes for a peppery bite.

As a Bowl Meal

• Serve over a bed of mixed greens or spinach for a light, nutrient-packed meal.
• Drizzle with balsamic vinegar for an added layer of flavor.

How to Perfect Egg Salad with Cottage Cheese – no mayo!

Creating the perfect egg salad is all about attention to detail. Here are some tips to enhance your dish.

• Use fresh eggs: Fresh eggs not only taste better but also peel more easily after boiling.
• Customize seasoning: Adjust salt and pepper to suit your taste; consider adding herbs like dill or chives.
• Control creaminess: For a creamier texture, blend the cottage cheese instead of just mashing it.
• Chill before serving: Letting the salad chill in the fridge for 30 minutes enhances the flavors.
• Experiment with add-ins: Try adding diced bell peppers or onions for extra crunch and flavor.

Best Side Dishes for Egg Salad with Cottage Cheese – no mayo!

Pairing your egg salad with complementary side dishes can enhance your meal experience. Here are some great options:

1. Vegetable Sticks: Carrot, celery, and bell pepper sticks provide a refreshing crunch alongside your sandwich.
2. Fruit Salad: A mix of seasonal fruits adds sweetness and balances the savory flavors of the egg salad.
3. Potato Chips: Choose baked chips for a lighter option that pairs well with creamy textures.
4. Quinoa Salad: A light quinoa salad offers protein and fiber, making it an excellent companion dish.
5. Pickled Vegetables: The tanginess of pickled veggies contrasts beautifully with the creamy egg salad.
6. Cucumber Salad: A simple cucumber salad dressed in vinegar brings freshness to your plate.

Common Mistakes to Avoid

Making egg salad can be simple, but there are a few common mistakes that can affect the final dish. Here are some pitfalls to steer clear of:

• Bold ingredient choices: Using regular mayonnaise instead of cottage cheese will defeat the purpose of this lighter recipe. Stick to cottage cheese for a creamy texture without excess calories.
• Bold cooking time errors: Overcooking the eggs can lead to a rubbery texture. Aim for 9 minutes for perfectly boiled eggs or use an air fryer at 270°F for 12 minutes.
• Bold seasoning oversights: Neglecting spices can make the salad bland. Use smoked paprika and pepper to elevate flavors, and consider adding relish or pickles for tanginess.
• Bold storage habits: Storing egg salad in a non-airtight container can cause it to spoil faster. Always use airtight containers to keep it fresh.
• Bold serving method mistakes: Skipping toast or avocado can make the dish less satisfying. Serve on toasted sourdough with avocado for added flavor and nutrition.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

Storage & Reheating Instructions

Refrigerator Storage

• Store egg salad in an airtight container.
• It will last up to 3 days in the refrigerator.

Freezing Egg Salad with Cottage Cheese – no mayo!

• Freezing is not recommended as it may change the texture of the cottage cheese and eggs.

Reheating Egg Salad with Cottage Cheese – no mayo!

• Oven: Preheat oven to 350°F and warm egg salad for about 10 minutes in an oven-safe dish.
• Microwave: Heat in short bursts of 15-20 seconds, stirring in between, until just warm.
• Stovetop: Warm gently over low heat in a non-stick skillet, stirring frequently.

Frequently Asked Questions

Here are some common questions about making egg salad with cottage cheese.

What makes this Egg Salad with Cottage Cheese – no mayo! healthier?

This recipe replaces traditional mayonnaise with cottage cheese, reducing calories and increasing protein content while still providing creaminess.

Can I customize the ingredients?

Absolutely! Feel free to add your favorite vegetables like celery or bell peppers or switch up spices according to your taste preferences.

How do I make a larger batch?

Simply multiply the ingredients by the number of servings you need. Ensure you have enough space for storage!

Can I use different types of bread?

Yes! This egg salad pairs well with various breads like whole grain, rye, or gluten-free options. Choose what you enjoy most.

Final Thoughts

This Egg Salad with Cottage Cheese – no mayo! offers a delightful twist on a classic favorite, bringing lightness and flavor together. It’s versatile enough for lunch, snacks, or even as a quick dinner option. Feel free to customize it with your favorite add-ins!