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Delicious cottage cheese egg salad sandwich served on whole grain bread

Cottage Cheese Egg Salad Sandwich

A creamy and protein-packed sandwich that's perfect for lunch or a wholesome snack, featuring a delightful blend of cottage cheese, hard-boiled eggs, and tangy seasonings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the egg salad filling
  • 1 cup cottage cheese Provides a creamy and tangy flavor.
  • 4 pieces hard-boiled eggs, chopped Ensure to cool in ice bath for easy peeling.
  • 1/4 cup mayonnaise Can be substituted with low-fat or vegan mayonnaise.
  • 1 tablespoon mustard Adds tanginess to the filling.
  • 2 tablespoons green onions, chopped For added flavor and crunch.
  • to taste salt and pepper Adjust according to personal preference.
For serving
  • 4 slices bread or lettuce leaves Choose according to dietary preferences.

Method
 

Preparation
  1. Start by boiling your eggs. Place them in a pot, cover with cold water, and bring to a boil. Once boiling, reduce the heat and let them simmer for about 10-12 minutes. When done, cool them in an ice bath for easy peeling.
  2. In a medium-sized bowl, combine the cottage cheese, chopped hard-boiled eggs, mayonnaise, mustard, green onions, salt, and pepper.
  3. Use a fork to mix all the ingredients thoroughly. Ensure that the cottage cheese breaks down a bit, creating a creamy texture that holds everything together.
  4. Give your mixture a taste and adjust the seasonings if necessary, adding more salt, pepper, or even a splash of lemon juice for extra brightness.
  5. Place the mixture on your choice of bread or fill it in crisp lettuce leaves for a lighter option.

Notes

For flavor variations, consider adding paprika or diced celery. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.