Why Make This Recipe
Egg salad is a classic dish that many people enjoy, but it often includes mayonnaise, which can be heavy and not everyone’s favorite. This Egg Salad with Cottage Cheese is a light and healthy version that uses cottage cheese instead. It’s creamy, tasty, and packed with protein. This dish is perfect for lunch or a quick snack and is great for anyone looking for a simple yet satisfying meal.
How to Make Egg Salad with Cottage Cheese
Ingredients:
- 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 (optional)
- 2 slices sourdough bread
- ½ avocado (sliced)
Directions:
- Cook the Eggs:
- Boiling: Bring a pot of water to a boil, add the eggs, and boil for 9 minutes.
- Air Fryer Option: Air fry the eggs at 270°F for 12 minutes.
- Immediately transfer the eggs to an ice bath to stop the cooking process. Once cool, peel them.
- Prepare the Egg Salad:
- In a medium bowl, mash the peeled eggs with a fork.
- Add cottage cheese, salt, black pepper, and smoked paprika to the mashed eggs.
- If desired, stir in the sweet pickle relish or diced pickles for a hint of tang.
- Assemble:
- Toast the slices of sourdough bread.
- Place the avocado slices on each toast, then spoon the egg salad on top.
How to Serve Egg Salad with Cottage Cheese
Serve this egg salad on toasted sourdough bread for a delicious open-faced sandwich. You can also serve it on a bed of leafy greens for a healthier option. Adding extra toppings, like sliced tomatoes or sprouts, can enhance the flavors and make it even more appealing.
How to Store Egg Salad with Cottage Cheese
To store any leftover egg salad, place it in an airtight container in the refrigerator. It will stay fresh for about 2-3 days. When ready to eat, give it a quick stir since the ingredients may separate slightly.
Tips to Make Egg Salad with Cottage Cheese
- Use fresh eggs for the best flavor and texture.
- If you prefer a creamier texture, blend the cottage cheese for a smoother consistency.
- Experiment with different seasonings, like dill or chives, for added flavor.
Variation
For a twist, you can add chopped celery or bell peppers for extra crunch. You can also use Greek yogurt instead of cottage cheese if you want a different flavor and texture.
FAQs
1. Can I use different types of bread?
Yes, any type of bread will work! Whole grain or rye bread are great alternatives.
2. Is this recipe suitable for meal prep?
Yes, this egg salad can be made ahead of time and stored in the refrigerator for a few days, making it a great meal prep option.
3. Can I make this egg salad vegan?
This recipe is not vegan due to the eggs and cottage cheese, but you can try using tofu instead of eggs and a plant-based yogurt for a vegan alternative.
Egg Salad with Cottage Cheese
A light and healthy version of classic egg salad using cottage cheese for a creamy texture and packed with protein.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Lunch
- Method: Boiling, Air Frying, Toasting
- Cuisine: American
- Diet: High Protein
Ingredients
- 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 (optional)
- 2 slices sourdough bread
- ½ avocado (sliced)
Instructions
- Boil water in a pot, add the eggs, and boil for 9 minutes. Alternatively, air fry the eggs at 270°F for 12 minutes.
- Transfer the eggs to an ice bath to cool, then peel them.
- Mash the peeled eggs in a medium bowl with a fork.
- Add cottage cheese, salt, black pepper, and smoked paprika; stir in relish or pickles if desired.
- Toast the sourdough bread slices.
- Place avocado slices on the toast and spoon egg salad on top.
Notes
Use fresh eggs for the best flavor. For a creamier texture, blend the cottage cheese. Experiment with different seasonings like dill or chives for added flavor.