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This egg salad with cottage cheese is a protein-packed twist on a lunch classic. The combination of creamy cottage cheese and hard-boiled eggs gives it a lighter feel and a boost of lasting nourishment. With no mayo required, it is perfect for quick meals that do not sacrifice flavor or satisfaction. Layer it over golden toasted sourdough and fresh avocado or scoop it into crisp lettuce leaves for a low-carb option. I have made this recipe countless times when I need healthy comfort in minutes and it always delivers.
The first time I made this was when I realized I had no mayo and needed lunch fast. Now it is in my weekly routine especially after workouts or long days. My whole family loves grabbing it straight from the fridge.
Ingredients
- Large eggs: add satisfying texture and the core protein foundation, choose pasture raised for the best flavor and nutrition
- Cottage cheese: makes the base creamy with extra protein, look for small curd and full fat versions for richness
- Salt: sharpens and enhances the natural flavors, use sea salt for purity
- Black pepper: brings subtle heat and complexity, freshly ground is best
- Smoked paprika: imparts a gentle smokiness and beautiful color, opt for Hungarian if available
- Sweet pickle relish: gives tang and a sweet contrast to the richness, choose one with natural ingredients if possible
- Sourdough bread: sturdy enough for the creamy filling, adds complex tart notes, bakery fresh makes a difference
- Avocado: delivers heart healthy fats and buttery texture, pick ripe but firm fruits to avoid browning
Instructions
- Cook The Eggs:
- Place your eggs into boiling water with care using a slotted spoon to avoid cracking. Set one timer for 9 minutes for just tender yolks. For less fuss set an air fryer to 270 degrees Fahrenheit and cook for 12 minutes. Both methods yield easy to peel eggs with perfect doneness.
- Create The Ice Bath:
- Prepare a bowl of ice and cold water while eggs are cooking. Once eggs are done plunge them directly into the bath. Cooling sharply keeps yolks bright yellow and stops cooking instantly which helps prevent overcooking and those dark green yolk rings.
- Peel And Prepare:
- Crack each egg by tapping on the table then gently roll to loosen the shell. Begin peeling from the wide end where the air pocket is. Rinse each egg under cool water to remove the last traces of shell ensuring a smooth final texture.
- Mix The Salad:
- Transfer all peeled eggs to a medium mixing bowl. Using a fork mash the eggs to your preferred consistency from chunky to smooth. Add the cottage cheese and combine. The curds will blend in creamy and coat every bite.
- Season Thoughtfully:
- Sprinkle salt, black pepper and smoked paprika over the egg mixture. Combine gently making sure each seasoning is evenly incorporated. Fold in the sweet pickle relish at the end for pops of tangy flavor throughout.
- Assemble Your Sandwich:
- Toast sourdough slices until their exteriors are crisp and interiors still soft. Slice avocado thinly and layer onto each toast. Spoon generous scoops of egg salad on top smoothing it into even layers so every bite is flavorful.
Cottage cheese brings this salad to another level. I was unsure at first but after my nutritionist recommended it I was hooked. Its creamy tang and extra protein work magic in this recipe and I prefer it to traditional egg salad now. It keeps me full all afternoon and even my picky eaters ask for it by name.
Storage Recommendations
Egg salad with cottage cheese keeps well in a sealed container in the fridge for up to three days. The flavors deepen as it sits and the texture remains appealing. Always store bread and avocado separately to prevent sogginess. I often batch prepare on Sundays and portion into glass containers for the best grab and go option during busy days.
Easy Variations
Change up the seasonings with curry powder and raisins or add chopped olives and sun dried tomatoes for a Mediterranean feel. For crunch include diced celery and a sprinkle of dill which will make the flavors pop. Use sturdy lettuce leaves or cucumber boats to lower the carb count while maintaining lots of flavor.
Nutritional Benefits
Eggs offer complete protein and valuable nutrients like choline which supports brain function while cottage cheese adds slow digesting casein protein to keep you energized. Avocado brings satiating healthy fats and the sourdough bread adds some gut friendly fiber. For lower sodium select a no salt added cottage cheese which still tastes great.
This egg salad is a staple in my kitchen. Give it a try and you might never go back to the classic version!
Common Questions About Recipes
- → Can I use Greek yogurt instead of cottage cheese?
Yes, Greek yogurt provides a similarly creamy texture and extra protein, making it a great alternative.
- → What cooking method works best for the eggs?
Boil for 9 minutes or air fry at 270°F for 12 minutes, followed by an ice bath for easy peeling.
- → Is this suitable for low-carb meals?
Absolutely! Replace bread with lettuce wraps for a low-carb, high-protein option.
- → What bread pairs well with this dish?
Sourdough offers a tangy bite and sturdy base, ideal for creamy egg salad fillings.
- → Can I prepare it in advance?
Yes, the mixture keeps well in the fridge for up to three days. Assemble with bread or lettuce just before eating.