Description
Discover a healthier twist on a classic favorite with this Egg Salad with Cottage Cheese – no mayo! This protein-packed dish combines the creamy richness of cottage cheese with perfectly boiled eggs, offering a delightful alternative to traditional egg salad. Ideal for lunches, picnics, or brunches, this version is lighter without sacrificing flavor. With just a hint of smoked paprika, each bite is both satisfying and nutritious. Enjoy it on toast, in a wrap, or straight from the bowl for a deliciously versatile meal that caters to any occasion.
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
- Optional: ½ sliced avocado for serving
Instructions
- Cook the eggs: Boil in water for 9 minutes or air fry at 270°F for 12 minutes. Cool in an ice bath before peeling.
- In a mixing bowl, mash the peeled eggs with a fork until your desired consistency is reached.
- Mix in cottage cheese, salt, black pepper, smoked paprika, and relish or pickles until well combined.
- For serving (optional), toast sourdough bread, layer with avocado slices, and top with the egg salad.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Salad
- Method: Boiling/Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 370mg