Egg Salad with Cottage Cheese – no mayo!
Enjoy a healthy twist on a classic dish with our Egg Salad with Cottage Cheese – no mayo! Perfect for lunch or snack; try it today!
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Total Time: 19 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 water over medium-high heat for 9 minutes.
- Cool the boiled eggs quickly in an ice bath; then peel under running water.
- In a medium bowl, mash the peeled eggs with a fork. Mix in cottage cheese, salt, black pepper, smoked paprika, and relish.
- Toast sourdough bread until golden brown and top with avocado slices before adding the egg salad.
Nutrition
- Serving Size: 1 sandwich (approximately 200g)
- Calories: 305
- Sugar: 2g
- Sodium: 561mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 370mg