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EGG SALAD WITH COTTAGE CHEESE NO MAYO on sourdough with avocado and pickles
Yesica Andrews

Egg Salad with Cottage Cheese - no mayo: Delicious Healthy Lunch

This Egg Salad with Cottage Cheese no mayo is a light and healthy twist on the classic egg salad. Packed with protein and flavor, it makes an Easy Healthy High Protein Lunch or a Fast lunch ideas option. Enjoy it served on sourdough with fresh avocado for a satisfying meal.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 2 egg salad sandwiches
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Place eggs in a pot and cover with water.
  2. Bring to a boil and cook for 12 minutes.
  3. Remove eggs and transfer to cold water to cool.
  4. Peel the cooled eggs and chop them roughly.
  5. In a bowl, combine chopped eggs, cottage cheese, salt, black pepper, smoked paprika, and sweet pickle relish.
  6. Mix everything gently until well combined.
  7. Toast the sourdough bread slices.
  8. Spread the egg salad mixture evenly on the toasted bread.
  9. Top with sliced avocado.
  10. Serve immediately and enjoy your healthy high protein lunch.

Notes

  • For extra flavor, add fresh herbs like dill or chives. The salad can be stored in the refrigerator for up to 2 days in an airtight container.