Description
Egg Salad with Cottage Cheese – no mayo! is a delightful and nutritious twist on the classic egg salad. By replacing mayonnaise with creamy cottage cheese, this recipe offers a refreshing taste while packing an impressive 35 grams of protein per serving. Perfect for lunch, snacks, or light dinners, it’s versatile and easy to prepare. Serve it on toast, in wraps, or as a dip to satisfy your cravings while keeping your meals healthy and flavorful.
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
- Optional: 2 slices sourdough bread and ½ avocado (sliced) for serving
Instructions
- 1. Cook the eggs: Boil in water for 9 minutes or air fry at 270°F for 12 minutes. Transfer to an ice bath and cool before peeling.
- 2. In a mixing bowl, mash the peeled eggs with a fork. Add cottage cheese, salt, black pepper, and smoked paprika; stir until combined. Incorporate relish or pickles if desired.
- 3. Serve on toasted sourdough topped with sliced avocado.
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Category: Lunch/Snack
- Method: Boiling/Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (125g)
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 370mg