Egg Salad with Cottage Cheese – no mayo!

Egg salad is a classic for a reason; it’s comforting, versatile, and usually loved by both kids and adults. But what if I told you you can whip up an egg salad that’s not only lighter on calories but also packed with protein? This Egg Salad with Cottage Cheese—no mayo—hits all the right notes. The creamy texture of cottage cheese combined with hard-boiled eggs creates a delightful balance that’s rich yet refreshing, perfect for a quick weekday lunch or a satisfying snack. Let’s dive in, shall we?

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Why This Egg Salad Never Fails

Let’s be real here; egg salad often gets a bad rap for being too heavy or just plain boring. But this version? It’s anything but. With cottage cheese stepping in where mayo usually lurks, you get a nutrition boost without sacrificing flavor. Elevating your egg salad doesn’t have to be complicated. It just requires a bit of technique and the right ingredients.

Your Ingredient Lineup

• 6 large eggs
• ½ cup cottage cheese
• ½ teaspoon salt
• Pinch of black pepper
• Pinch of smoked paprika
• 1 tablespoon sweet pickle relish or diced pickles
• 2 slices sourdough bread
• ½ avocado (sliced)

This lineup keeps things simple while ensuring your egg salad is not just tasty but also nutritious. The cottage cheese lends a creamy texture and protein punch that makes you feel full without feeling heavy.

Cooking Method Made Simple

1. Boil the eggs: Bring a pot of water to a rolling boil and gently add the eggs. Boil for exactly 9 minutes. Don’t go wandering off, keep an eye on the clock! If you’re using an air fryer, you can cook them at 270°F for 12 minutes. Once done cooking, transfer the eggs to an ice bath to cool them down quickly.

2. Prepare the egg salad: In a medium bowl, take those peeled eggs and mash them with a fork. It doesn’t have to be perfectly smooth; a few chunky bits are just fine. Mix in the cottage cheese, salt, black pepper, and smoked paprika. Finally, fold in the sweet pickle relish or diced pickles for that touch of tang.

3. Assemble: Toast the sourdough bread until it’s golden brown. On each slice, layer some of those luscious avocado slices, then top it off with a generous scoop of your egg salad. Serve it up and enjoy the symphony of flavors!

Healthy Reasons to Love This Egg Salad with Cottage Cheese—no mayo!

• Serving Size: 1 sandwich
• Calories: Approximately 350
• Protein: 18 grams
• Carbs: 30 grams
• Fat: 18 grams
• Fiber: 4 grams

Balanced and filling without feeling heavy, this egg salad is more than just a delight for your taste buds; it’s a wholesome option that fits seamlessly into a healthy lifestyle. With the abundance of protein from the eggs and cottage cheese, you’ll find it keeps you satisfied longer.

How to Serve It Best

This egg salad shines as a quick lunch or a delightful dinner option. You can serve it on a bed of greens for a lighter meal or pile it high on a hearty slice of sourdough for something more filling. Adding a side of cherry tomatoes or a simple green salad can keep things refreshingly crisp. Feeling adventurous? Try it as a wrap in lettuce leaves, making it a gluten-free choice that’s equally satisfying.

Smart Reheat Tricks

If you find yourself with leftovers, there’s no need for panic. Egg salad can be stored in an airtight container in the fridge for up to three days. It’s best to keep the bread separate until you’re ready to serve in order to avoid sogginess. If you want to freeze it, go ahead! Just store it in an airtight container. However, do note that the texture might change slightly upon thawing, but that won’t affect the flavor.

Pro Notes

• Egg boiling tip: For perfectly cooked eggs, you can use a pin to poke a small hole in the shell before boiling. It helps prevent cracks and makes peeling easier.
• Add extra protein: Consider adding some chopped cooked chicken or turkey for an even heartier meal.
• Experiment with herbs: Fresh herbs like dill or chives can brighten up the flavor and add a fresh twist.

Easy Variations

• Seasonal twist: In spring, toss in some diced radishes or peas for an extra crunch.
• Flavor-forward: Swap the smoked paprika for a dash of curry powder for a unique, spiced version.
• Unexpected idea: Try mixing in some crumbled feta cheese along with the cottage cheese for a Mediterranean flair.

Quick Questions, Straight Answers

• Can I use egg whites instead of whole eggs?
  Absolutely! Just substitute three egg whites for each whole egg. However, you’ll lose some of the creaminess without the yolks.

• Is this recipe good for meal prep?
  Yes, it stores nicely in the fridge and makes for an excellent grab-and-go lunch option!

• Can I make it dairy-free?
  Certainly! You can substitute cottage cheese with a creamy avocado or a dairy-free yogurt alternative for a different flavor profile.

• How long does this egg salad keep?
  Stored in an airtight container, it will last about three days in the fridge. But it’s best enjoyed fresh!

Whipping up this Egg Salad with Cottage Cheese—no mayo—is like a delightful kitchen win you can revisit time and time again. So, give it a try; your palate and your family will thank you.