Description
Egg Salad with Cottage Cheese – no mayo! is a delightful and nutritious twist on the classic recipe, perfect for anyone looking to enjoy a flavorful meal without the extra calories of mayonnaise. In this version, creamy cottage cheese adds a rich texture while boosting the protein content to an impressive 35 grams per serving, making it an ideal choice for lunch or as a quick snack. With just 17 minutes from start to finish, this easy-to-make egg salad is versatile enough to be served on toasted sourdough, in lettuce wraps, or over mixed greens. Enjoy every bite packed with flavor from spices and relish while keeping your meal light and healthy.
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
Instructions
- Cook the eggs by boiling in water for 9 minutes or using an air fryer at 270°F for 12 minutes. Transfer them to an ice bath immediately after cooking.
- In a medium bowl, mash the peeled eggs with a fork. Stir in cottage cheese, salt, black pepper, smoked paprika, and sweet pickle relish until well combined.
- Serve on toasted sourdough bread topped with sliced avocado.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Main
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 370mg