Egg Salad with Cottage Cheese – no mayo!

This Egg Salad with Cottage Cheese – no mayo! is a delightful and healthy twist on the traditional egg salad. By incorporating creamy cottage cheese, this recipe enhances flavor while adding a protein boost, making it perfect for lunch or as a snack. Whether you’re preparing a quick meal or hosting friends, this dish is versatile and satisfying!

Why You’ll Love This Recipe

  • High in Protein: With 35 grams of protein per serving, this salad keeps you full and energized.
  • Quick and Easy: Ready in just 17 minutes, it’s perfect for busy days when you need a nutritious meal fast.
  • No Mayo Needed: Enjoy a light version without mayonnaise, making it suitable for those looking to cut back on fats.
  • Customizable: Add your favorite herbs or spices to make it your own!
  • Great for Meal Prep: Perfectly portioned for two sandwiches, it’s an ideal choice for weekly meal planning.

Tools and Preparation

To make your cooking experience seamless, gather the necessary tools beforehand. Having everything ready will streamline the process of creating this delicious egg salad.

Essential Tools and Equipment

  • pot
  • ice bath bowl
  • fork
  • medium mixing bowl
  • toaster

Importance of Each Tool

  • Pot: Essential for boiling eggs quickly and efficiently.
  • Ice Bath Bowl: Stops the cooking process immediately, ensuring perfectly cooked eggs.
  • Fork: Great for mashing eggs to achieve your desired consistency.
Egg

Ingredients

This egg salad with cottage cheese is a light twist on the classic version. By mixing in creamy cottage cheese, I boost both the flavor and my protein intake, packing in 35 grams of protein! Served on sourdough with fresh avocado, this dish is an easy lunch or healthy snack option.

For the Egg Salad

  • 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

For Serving

  • 2 slices sourdough bread
  • ½ avocado, sliced

How to Make Egg Salad with Cottage Cheese – no mayo!

Step 1: Boil the Eggs

  1. Bring a pot of water to a boil.
  2. Carefully add the eggs and boil them for 9 minutes.

Step 2: Cool the Eggs

  1. Prepare an ice bath by filling a bowl with ice and water.
  2. Immediately transfer the boiled eggs into the ice bath to stop the cooking process.
  3. Once cool, peel the eggs.

Step 3: Prepare the Egg Salad Mixture

  1. In a medium mixing bowl, mash peeled eggs using a fork until they reach your desired consistency.
  2. Add in cottage cheese, salt, black pepper, and smoked paprika.
  3. If desired, stir in sweet pickle relish or diced pickles for added flavor.

Step 4: Assemble Your Sandwiches

  1. Toast the slices of sourdough bread until golden brown.
  2. Place sliced avocado on each piece of toast.
  3. Spoon the egg salad mixture generously on top of the avocado.

Enjoy your healthy Egg Salad with Cottage Cheese – no mayo!

How to Serve Egg Salad with Cottage Cheese – no mayo!

This egg salad with cottage cheese is versatile and can be served in various delightful ways. Whether you want a simple lunch or an impressive snack for guests, these serving suggestions will elevate your dish.

On Toast

  • Use toasted sourdough bread for a crunchy base. The warm, crispy toast complements the creamy egg salad perfectly.

In Lettuce Wraps

  • For a low-carb option, place the egg salad in large lettuce leaves. This adds a refreshing crunch and makes for a healthy wrap.

With Crackers

  • Serve the egg salad alongside your favorite whole-grain crackers. This pairing creates a satisfying snack that’s great for sharing.

On a Salad

  • Spoon the egg salad over a bed of greens. Add cherry tomatoes and cucumbers for extra freshness and nutrition.

Stuffed Avocado

  • Halve an avocado and fill each half with the egg salad. This creates a nutritious and visually appealing dish that’s perfect for brunch.

How to Perfect Egg Salad with Cottage Cheese – no mayo!

Creating the perfect egg salad with cottage cheese is all about technique and flavor balance. Here are some tips to enhance your dish.

  • Choose fresh eggs: Fresh eggs will yield better taste and texture, making your salad more enjoyable.
  • Mash gently: Avoid over-mashing the eggs to keep some texture in your salad, giving it a more appealing mouthfeel.
  • Season well: Don’t skip on salt and pepper; they enhance all the flavors in your egg salad.
  • Experiment with flavors: Add herbs like dill or chives for an extra flavor boost that complements the cottage cheese.
  • Chill before serving: Allowing the egg salad to chill in the fridge enhances flavors as they meld together.
  • Use quality cottage cheese: A smoother, creamier cottage cheese will provide better consistency and flavor in your salad.

Best Side Dishes for Egg Salad with Cottage Cheese – no mayo!

Pairing sides with your egg salad can make your meal even more delightful. Here are some tasty options to consider.

  1. Vegetable Sticks
    Serve fresh carrot, cucumber, or bell pepper sticks for a crunchy side that adds color and nutrition.

  2. Fruit Salad
    A light fruit salad made with seasonal fruits can balance out the richness of the egg salad perfectly.

  3. Quinoa Salad
    A refreshing quinoa salad loaded with veggies provides additional protein and fiber to complement your meal.

  4. Pickles
    Tangy pickles add crunch and acidity, enhancing the overall flavor profile of your egg salad dish.

  5. Potato Wedges
    Baked potato wedges offer a hearty side option that pairs well with creamy textures like those found in the egg salad.

  6. Coleslaw
    A tangy coleslaw brings freshness and crunch, making it an excellent companion to your protein-rich meal.

  7. Roasted Vegetables
    Seasonal roasted vegetables add warmth and depth to your meal while keeping it nutritious.

  8. Chips
    Whole grain or veggie chips provide a crispy contrast that makes for an enjoyable snack alongside your egg salad sandwiches.

Common Mistakes to Avoid

When making Egg Salad with Cottage Cheese – no mayo!, keep these common mistakes in mind to ensure your dish turns out perfectly.

  • Boldly Overcooking the Eggs: Overcooked eggs can become rubbery. Stick to the recommended boiling time of 9 minutes for perfect hard-boiled eggs.
  • Ignoring Seasoning: Failing to season properly can lead to bland egg salad. Don’t forget to add salt, pepper, and smoked paprika for a flavor boost.
  • Choosing Low-Quality Ingredients: Using subpar cottage cheese or bread can affect taste and texture. Opt for fresh, high-quality ingredients for the best results.
  • Skipping the Ice Bath: Neglecting the ice bath can make peeling difficult. Always transfer boiled eggs to an ice bath immediately after cooking to ensure easy peeling.
  • Not Mashing Enough: Leaving chunks of egg in your salad may not yield a creamy texture. Mash the eggs thoroughly for a smoother consistency.
  • Forgetting Customization Options: Sticking rigidly to the recipe might limit creativity. Feel free to add extra herbs or spices based on your preference.
Egg

Storage & Reheating Instructions

Refrigerator Storage

  • Store in an airtight container for up to 3 days.
  • Keep the egg salad separate from bread until ready to serve.

Freezing Egg Salad with Cottage Cheese – no mayo!

  • Freezing is not recommended as it may affect texture and flavor.
  • If necessary, consume within one month when frozen, but expect a change in consistency upon thawing.

Reheating Egg Salad with Cottage Cheese – no mayo!

  • Oven: Warm gently at low temperature (around 300°F) for about 10 minutes, covered.
  • Microwave: Heat in 30-second intervals on low power, stirring occasionally until warm.
  • Stovetop: Place in a pan over low heat, stirring frequently until warmed through.

Frequently Asked Questions

Here are some common questions about Egg Salad with Cottage Cheese – no mayo! that may help you enjoy this dish even more.

Can I replace cottage cheese with Greek yogurt?

Yes, Greek yogurt is a great alternative if you’re looking for a different flavor and texture while keeping it creamy.

How can I customize my egg salad with cottage cheese?

Feel free to add diced vegetables like bell peppers or celery, or include herbs like dill or chives for extra flavor.

Is this egg salad suitable for meal prep?

Absolutely! This dish stores well and makes for a quick meal option throughout the week.

What can I serve with Egg Salad with Cottage Cheese – no mayo!?

It pairs wonderfully with whole grain crackers, fresh veggies, or atop leafy greens as a salad.

Final Thoughts

This Egg Salad with Cottage Cheese – no mayo! is a delightful twist on a classic favorite. With its creamy texture and protein-packed ingredients, it’s perfect for lunch or as a healthy snack. Customize it by adding your favorite herbs or veggies for added flair!

Print

Egg Salad with Cottage Cheese – no mayo!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Discover a delicious and nutritious twist on a classic favorite with this Egg Salad with Cottage Cheese – no mayo! This innovative recipe replaces traditional mayonnaise with creamy cottage cheese, enhancing flavor and protein content while keeping the dish light. With just 35 grams of protein per serving, it’s perfect for a satisfying lunch or a quick snack. In only 17 minutes, you can whip up this easy-to-make meal that’s not only versatile but also ideal for meal prep. Customize it with your favorite herbs or spices for an extra kick!

  • Author: Emery
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 17 minutes
  • Yield: Serves 2
  • Category: Lunch
  • Method: Boiling/Tossing
  • 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

  1. Boil the eggs in a pot of water for 9 minutes.
  2. Cool the eggs in an ice bath, then peel them.
  3. Mash the peeled eggs in a mixing bowl, then stir in cottage cheese, salt, pepper, smoked paprika, and relish.
  4. Toast the sourdough bread and layer with sliced avocado before adding the egg salad on top.

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 360
  • Sugar: 3g
  • Sodium: 550mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 5g
  • Protein: 35g
  • Cholesterol: 370mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star