Description
This egg salad sandwich swaps out traditional mayonnaise for creamy cottage cheese, creating a lighter yet satisfying filling.
Ingredients
Units
Scale
- 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