Description
This Protein-Packed Egg Salad with Cottage Cheese is a creamy, nutritious twist on the classic egg salad. By swapping mayonnaise for high-protein cottage cheese, this recipe offers a lighter, healthier option that’s just as rich and satisfying. Perfect for sandwiches, wraps, or as a dip, this dish is quick to prepare and ideal for breakfast, lunch, or a post-workout meal.
Ingredients
Scale
- 6 large eggs
- ½ cup cottage cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- 1 tablespoon sweet pickle relish or diced pickles (optional)
- 2 slices sourdough bread (for serving)
- ½ avocado, sliced (for serving)
Instructions
- Boil the Eggs:
- Bring a pot of water to a boil and carefully add the eggs.
- Boil for 9 minutes, then transfer the eggs to an ice bath to cool before peeling.
- Mash the Eggs:
- In a bowl, use a fork to mash the peeled eggs to your desired consistency.
- Mix the Ingredients:
- Stir in the cottage cheese, salt, black pepper, and smoked paprika.
- Add sweet pickle relish or diced pickles for extra flavor (optional).
- Assemble the Sandwich:
- Toast the sourdough bread, then layer it with sliced avocado.
- Spread the egg salad on top and serve immediately.
Notes
- For extra creaminess, blend the cottage cheese before mixing.
- For a low-carb option, serve the egg salad in lettuce wraps instead of bread.
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: Healthy, High-Protein