Description
This Cottage Cheese Egg Salad is a high-protein, low-fat lunch that swaps mayo for creamy cottage cheese, delivering protein and flavor. Six hard-boiled eggs are finely chopped and blended with cottage cheese, ripe avocado, sweet pickle relish, black pepper, smoked paprika, and salt. Serve on toasted sourdough or enjoy alone for a fresh, satisfying, protein-packed meal perfect for meal prep or quick snacks. It keeps you energized for the afternoon and fits perfectly into any balanced diet plan.
Ingredients
Scale
- 6 large eggs
- 1/2 cup cottage cheese
- 1/2 avocado
- 1 tbsp sweet pickle relish
- 1 pinch black pepper
- 1 pinch smoked paprika
- 1/2 tsp salt
- 2 slices sourdough bread
Instructions
- Boil eggs for 12 minutes, then ice bath.
- Peel and chop eggs.
- In a bowl combine eggs, cottage cheese, avocado, relish, pepper, paprika, salt.
- Mix gently.
- Serve on sourdough or alone.
Notes
- Use eggs that are at least a week old for easier peeling. Adjust seasoning to taste. Keep refrigerated and consume within 48 hours.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 380mg
Keywords: Cottage Cheese Egg Salad, high protein salad, egg salad recipe, cottage cheese recipes, low fat lunch, quick egg salad, protein packed salad, easy lunch ideas, meal prep egg salad, healthy egg salad, avocado egg salad