Egg Salad with Cottage Cheese – No Mayo
A creamy and satisfying egg salad with cottage cheese, perfect for brunch or a light dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Lunch
- Method: Boiling, Toasting
- Cuisine: American
- Diet: Protein-rich
Ingredients
Scale
- 6 large eggs
- ½ cup cottage cheese
- ½ teaspoon salt
- Pinch of black pepper
- Pinch of smoked paprika
- 1 tablespoon sweet pickle relish or diced pickles
- 2 slices sourdough bread
- ½ avocado (sliced)
Instructions
- Boil the eggs: Bring a pot of water to a rolling boil and gently add the eggs. Boil for exactly 9 minutes. Alternatively, use an air fryer at 270°F for 12 minutes. Transfer the eggs to an ice bath to cool.
- Prepare the egg salad: Peel the eggs and mash them in a medium bowl. Mix in cottage cheese, salt, black pepper, and smoked paprika. Fold in sweet pickle relish or diced pickles.
- Assemble: Toast sourdough bread until golden brown. Layer avocado slices on each toast, then top with a scoop of egg salad.
- Serve and enjoy!
Notes
For extra creaminess, blend the cottage cheese before mixing it in. Use day-old bread for better toasting.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 370mg