Description
Cottage Cheese Egg Salad offers a creamy, high‑protein twist on traditional egg salad, swapping mayo for light cottage cheese. This quick, easy recipe blends hard‑boiled eggs, ripe avocado, tangy pickle relish, black pepper, smoked paprika, and a pinch of salt for a satisfying, low‑calorie meal. Served on toasted sourdough, it’s perfect for lunch, picnics, or a nutritious snack, delivering balanced flavor and lasting energy in just minutes. Serve with fresh fruit or a crisp salad for balance.!!
Ingredients
Scale
- 6 large eggs
- 1/2 cup cottage cheese
- 1/2 avocado, diced
- 1 tbsp sweet pickle relish
- 1 pinch black pepper
- 1 pinch smoked paprika
- 1/2 tsp salt
- 2 slices sourdough bread, toasted
Instructions
- Place eggs in a saucepan, cover with water, bring to a boil, then cover and let sit for 12 minutes.
- Transfer eggs to ice water, peel and chop.
- In a bowl combine chopped eggs, cottage cheese, avocado, relish, pepper, smoked paprika, and salt; stir gently.
- Toast sourdough slices and spread the mixture on top.
- Serve immediately.
Notes
- For extra creaminess add a little more cottage cheese. Adjust seasoning to taste. Use fresh herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 350mg
Keywords: Cottage Cheese Egg Salad, egg salad recipe, high protein salad, low calorie lunch, quick healthy meals, cottage cheese recipes, protein packed salads, easy lunch ideas, nutritious egg dishes