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Egg Salad with Cottage Cheese

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A healthy and protein-packed egg salad that replaces mayonnaise with cottage cheese for a creamy, delicious twist.
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Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings: 2 servings
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the Egg Salad
  • 6 large large eggs for boiling
  • 1/2 cup cottage cheese substitute for mayonnaise
  • 1/2 tsp salt to taste
  • 1 pinch black pepper to taste
  • 1 pinch smoked paprika adds flavor
  • 1 tbsp sweet pickle relish or diced pickles for tang
For Assembly
  • 2 slices sourdough bread for toasting
  • 1/2 whole avocado sliced for topping

Method
 

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

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 7gSugar: 3g

Notes

Serve this egg salad immediately for the best taste and freshness. Pair it with a fresh salad or veggies for a complete meal. Can be stored in an airtight container for 2-3 days. For variations, add fresh herbs like dill or chives, or customize with diced veggies.
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