Description
A creamy, protein-packed egg salad made without mayo, featuring cottage cheese for a light, fluffy texture.
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
- Hard-boil the eggs: Place the eggs in a pot and cover them with cold water. Bring to a boil over medium heat, then cover and remove from heat, letting them sit for 12–14 minutes.
- Cool and peel: Transfer eggs to an ice bath for 5 minutes before peeling under running water.
- Chop the eggs: Chop into bite-sized pieces.
- Mix the ingredients: In a bowl, combine chopped eggs with cottage cheese and fold together until chunky.
- Season and flavor: Add salt, black pepper, smoked paprika, and sweet pickle relish; mix gently.
- Prepare the bread: Toast the sourdough bread until golden brown.
- Assemble the sandwich: Spread egg salad on one slice of bread, layer with avocado, and top with the second slice.
- Garnish and serve: Cut sandwich in half and optionally sprinkle with smoked paprika or herbs.
Notes
This egg salad can be prepared a day in advance and is delightful over greens or in lettuce wraps.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 370mg
Keywords: egg salad, cottage cheese, no mayo, healthy lunch, quick recipe