Egg Salad Sandwich
- Total Time: 20 minutes
- Yield: 2 sandwiches
Description
This egg salad sandwich swaps out traditional mayonnaise for creamy cottage cheese, creating a lighter yet satisfying filling.
Ingredients
Units
- 4 large organic hard-boiled eggs, peeled, coarsely chopped
- 3/4 cup (180 ml) small curd cottage cheese
- 1 tbsp (15 ml) olive oil
- 2 tbsp chopped flat-leaf parsley
- 1 tbsp (15 ml) fresh lemon juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 slices of your favorite bread, toasted
Instructions
- In a medium bowl, combine the coarsely chopped eggs, cottage cheese, olive oil, chopped parsley, and fresh lemon juice.
- Using a large fork, mash the ingredients together until they are well combined but still chunky. Adjust the texture to your preference.
- Season the mixture with kosher salt and freshly ground black pepper to taste.
- Toast the bread slices until golden brown.
- Spread the egg salad mixture evenly over two slices of toasted bread.
- Top with the remaining slices of bread to form sandwiches.
- Serve immediately and enjoy your cottage cheese egg salad sandwich.
Notes
- For a creamier texture, blend the cottage cheese before mixing.
- You can store any leftover egg salad in an airtight container in the refrigerator for up to two days.
- Try adding chopped celery or green onions for extra crunch and flavor.
- This recipe can be easily doubled for more servings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 3 grams
- Sodium: 450 mg
- Fat: 18 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 20 grams
- Cholesterol: 220 mg
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Frequently Asked Questions
Why does this recipe use cottage cheese instead of mayonnaise?
I use 3/4 cup (180 ml) of small curd cottage cheese as the binder in place of mayo. Cottage cheese is lighter and higher in protein than mayonnaise, and when mashed together with the chopped eggs, olive oil, and lemon juice it creates a creamy but less heavy result. If you prefer an even smoother texture, blend the cottage cheese first before mixing.
How long can I store the egg salad?
Any leftover egg salad keeps in an airtight container in the refrigerator for up to two days. Because it uses cottage cheese rather than mayo, the mixture can weep a little liquid as it sits, so give it a quick stir before serving.
