Description
Indulge in a healthier twist on the classic egg salad with our Egg Salad with Cottage Cheese – no mayo! This delicious recipe combines creamy cottage cheese and hard-boiled eggs for a protein-packed, satisfying meal that’s perfect for lunch or a quick snack. With vibrant flavors from smoked paprika and pickle relish, it’s light yet rich in taste. Whether served on toasted sourdough, wrapped in lettuce, or enjoyed on its own, this egg salad is versatile enough to suit any occasion. Plus, it’s easy to prepare in under 20 minutes! Enjoy a guilt-free treat that brings both nutrition and flavor to your table.
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 (for serving)
- ½ avocado (sliced, for serving)
Instructions
- Cook the eggs: Boil a pot of water, add eggs, and cook for 9 minutes. Transfer to an ice bath to cool.
- Prepare the salad: Peel the cooled eggs and mash them in a medium bowl. Mix in cottage cheese, salt, black pepper, smoked paprika, and pickle relish.
- Assemble: Toast sourdough until golden. Layer with avocado slices and top generously with the egg salad.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 315
- Sugar: 3g
- Sodium: 590mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 370mg