Egg Salad with Cottage Cheese – no mayo!
Enjoy a refreshing twist on egg salad with cottage cheese – no mayo! Packed with protein, it’s an easy and delicious lunch option. Try it now!
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: Serves 2
- Category: Lunch
- Method: Boiling
- 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
Instructions
- Boil the eggs: Bring a pot of water to a boil and add eggs. Boil for 9 minutes.
- Prepare ice bath: Fill a container with ice water. Transfer boiled eggs immediately into the ice bath.
- Peel and mash: Once cooled, peel eggs under running water and mash in a bowl with a fork.
- Mix ingredients: Add cottage cheese, salt, black pepper, smoked paprika, and pickle relish to mashed eggs; stir until combined.
- Serve: Enjoy on toasted sourdough or on its own.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 540mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 370mg