Buy Now → Egg Salad with Cottage Cheese - no mayo!
This egg salad with cottage cheese is a light twist on the classic version. By mixing in creamy cottage cheese, I boost both the flavor and my protein intake, packing in 35 grams of protein! Served on sourdough with fresh avocado, this dish is an easy lunch or healthy snack option.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 2 egg salad sandwiches 1x
- Category: breakfast
- Method: boiling
- Cuisine: American
Ingredients
Scale
6 large eggs
1/2 cup cottage cheese
1/2 tsp salt
Pinch of black pepper
Pinch of smoked paprika
1 tbsp sweet pickle relish or diced pickles
2 slices sourdough bread
1/2 avocado, sliced
Instructions
Cook the Eggs
- Boiling: Bring a pot of water to a boil, add eggs, and boil for 9 minutes.
- Air Fryer Option: Air fry eggs at 270°F for 12 minutes.
- Immediately transfer eggs to an ice bath to stop cooking. Peel when cool.
Prepare the Egg Salad
- In a medium bowl, mash peeled eggs with a fork. Add cottage cheese, salt, black pepper, and smoked paprika. If using, stir in relish or diced pickles for a hint of tang.
Assemble
- Toast the sourdough bread slices. Place avocado slices on each toast, then spoon the egg salad on top.
Notes
- Use very cold water to shock the eggs after boiling for perfect hard-boiled eggs.
- For a lighter option, add Greek yogurt instead of cottage cheese for a creamy consistency.
- Serve with lettuce wraps for a low-carb meal that boosts extra protein and vitamin C while making an easy sandwich.
Find it online: https://www.eatwithcarmen.com/egg-salad-with-cottage-cheese/