Egg Salad with Cottage Cheese is a fresh take on a classic dish, offering a creamy texture and delightful flavor without using mayonnaise. This protein-packed recipe is perfect for a healthy lunch or a light dinner, making it not just delicious but also nutritious.

Why Make This Recipe

This egg salad recipe is ideal for those looking to reduce their calorie intake while still enjoying satisfying meals. By substituting cottage cheese for mayonnaise, you’re not only cutting down on unhealthy fats but also adding a punch of protein and calcium. Additionally, the use of smoked paprika and sweet pickle relish provides an extra layer of flavor that elevates this dish from ordinary to extraordinary. Perfect for those who want to enjoy a classic without the heaviness of mayonnaise, this egg salad is sure to please everyone at the table.

How to Make Egg Salad with Cottage Cheese

Ingredients:

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)

Directions:

Cook the Eggs:
- Boiling: Bring a pot of water to a boil, add the eggs, and boil for 9 minutes.
- Air Fryer Option: For a quicker method, air fry eggs at 270°F for 12 minutes.
- Once cooked, immediately transfer the eggs to an ice bath to stop the cooking process. Peel them once they are cool.
Prepare the Egg Salad:
- In a medium bowl, mash the peeled eggs with a fork.
- Add the cottage cheese, salt, black pepper, and smoked paprika. For a tangy twist, stir in the sweet pickle relish or diced pickles.
Assemble:
- Toast the slices of sourdough bread until golden brown.
- On each slice, place the avocado slices, and then spoon the egg salad generously on top.

How to Serve Egg Salad with Cottage Cheese

Serve this egg salad immediately for the best taste and freshness. It can be enjoyed on its own, atop toast, or as a filling in sandwiches. Pair it with a fresh salad or veggies for a complete meal. You can also use it as a filling for lettuce wraps for a low-carb option.

How to Store

To store the egg salad, place it in an airtight container in the refrigerator. It’s best consumed within 2-3 days to ensure freshness and flavor. Avoid freezing it, as the texture of the cottage cheese may change once thawed.

Tips to Make

For added flavor, consider mixing in fresh herbs like dill or chives.
Adjust the seasoning according to your taste. If you prefer a bit more heat, feel free to add some hot sauce or red pepper flakes.
Ensure the eggs are peeled completely and mashed well to create a smooth consistency, allowing the flavors to meld together seamlessly.

Variation

Feel free to customize this egg salad based on your preferences! You can add diced veggies like celery, bell peppers, or onions for extra crunch. For a more Mediterranean twist, try incorporating diced olives or sun-dried tomatoes. If you want more protein, consider mixing in shredded chicken or tuna.

FAQs

Can I make this egg salad ahead of time?
Yes, you can prepare the egg salad a day in advance. Just store it in an airtight container in the refrigerator, and stir well before serving.

Is this recipe suitable for a low-carb diet?
Absolutely! This egg salad is low in carbohydrates and high in protein, making it an excellent choice for people following a low-carb or ketogenic diet.

Can I use Greek yogurt instead of cottage cheese?
Yes, Greek yogurt can be used as a substitute for cottage cheese if you prefer a creamier texture. However, this will change the flavor slightly, making it taste more tangy.