Egg Salad with Cottage Cheese — No Mayo
A lighter, nutritious take on classic egg salad, using cottage cheese instead of mayo for a creamy texture and delightful flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
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
- Bring a pot of water to boil and carefully add the eggs. Boil for 9 minutes. Alternatively, use an air fryer set to 270°F for 12 minutes.
- Transfer cooked eggs to an ice bath to cool, then peel under running water.
- In a medium bowl, mash the peeled eggs, leaving some chunks for texture.
- Add cottage cheese, salt, black pepper, smoked paprika, and sweet pickle relish to the eggs and mix well.
- Toast sourdough bread until golden. Spread a little butter on the toast for flavor.
- Layer slices of avocado on toasted bread, followed by a generous spoonful of egg salad mixture. Serve immediately.
Notes
Store leftovers in an airtight container for up to 3 days in the refrigerator. Enjoy fresh for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 370mg
Find it online: https://us.recipesfood.org/egg-salad-with-cottage-cheese/
