Egg Salad with Cottage Cheese – no mayo!
Discover a healthy twist on classic egg salad! Try this Egg Salad with Cottage Cheese – no mayo! and enjoy a protein-packed delight today.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: Serves 2
- Category: Lunch
- Method: Boiling, Air frying, Toasting
- Cuisine: American
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
- ½ avocado (sliced)
Instructions
- Cook the eggs by boiling for 9 minutes or air frying at 270°F for about 12 minutes. Place in an ice bath to cool.
- Peel and mash the eggs in a bowl. Add cottage cheese, salt, black pepper, smoked paprika, and pickle relish; mix well.
- Toast sourdough bread until golden brown. Top with avocado slices and spoon generous amounts of egg salad on each toast.
Nutrition
- Serving Size: 1 plate (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 370mg