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–+ servings
Benjamin

Low-Calorie Cottage Cheese Egg Salad

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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Healthy, High-Protein
Ingredients Method Notes

Ingredients
  

  • 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)

Method
 

Boil the Eggs:
  1. Bring a pot of water to a boil and carefully add the eggs.
  2. Boil for 9 minutes, then transfer the eggs to an ice bath to cool before peeling.
Mash the Eggs:
  1. In a bowl, use a fork to mash the peeled eggs to your desired consistency.
Mix the Ingredients:
  1. Stir in the cottage cheese, salt, black pepper, and smoked paprika.
  2. Add sweet pickle relish or diced pickles for extra flavor (optional).
Assemble the Sandwich:
  1. Toast the sourdough bread, then layer it with sliced avocado.
  2. 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.

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