Description
Egg Salad with Cottage Cheese is a creamy, protein-packed alternative to traditional egg salad. By swapping mayo for cottage cheese, this lighter version delivers richness, freshness, and extra nutrition. Perfect on sourdough toast with avocado, it makes a wholesome breakfast, lunch, or snack.
Ingredients
6 large eggs
1/2 cup cottage cheese
1/2 tsp salt
Pinch of black pepper
Pinch of smoked paprika
1 tbsp sweet pickle relish or diced pickles (optional)
2 slices sourdough bread
1/2 avocado, sliced
Instructions
- Cook the eggs: Boil for 9 minutes or air fry at 270°F (132°C) for 12 minutes. Transfer to an ice bath and peel once cooled.
- Prepare the egg salad: Mash eggs in a bowl, then mix with cottage cheese, salt, pepper, and paprika. Stir in relish or pickles if desired.
- Assemble: Toast sourdough bread, layer avocado slices, then spoon egg salad on top. Serve immediately.
Notes
- Add herbs like chives, parsley, or dill for extra freshness.
- Mix in celery or red onion for crunch.
- Swap cottage cheese with Greek yogurt for tangier flavor.
- Serve inside wraps, pita, or lettuce cups.
- Sprinkle everything bagel seasoning for texture.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Lunch
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 290 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 370 mg
