Egg Salad with Cottage Cheese – no mayo!
Enjoy this nutritious Egg Salad with Cottage Cheese – no mayo! Packed with protein and flavor, it’s perfect for lunch or a healthy snack!
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: Serves 2
- Category: Main
- 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 for 9 minutes or air fry at 270°F for 12 minutes.
- Transfer the boiled eggs to an ice bath until cool enough to handle. Peel the eggs.
- In a medium bowl, mash the peeled eggs with a fork. Mix in cottage cheese, salt, black pepper, smoked paprika, and relish/pickles.
- Toast the sourdough bread until golden brown. Top each slice with avocado and spoon the egg salad generously on top.
Nutrition
- Serving Size: 1 sandwich (approximately 250g)
- Calories: 345
- Sugar: 3g
- Sodium: 590mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 372mg