The secret to this high-protein egg salad sandwich is to make egg salad with cottage cheese. Yes, cottage cheese.
For this recipe, I took my favorite egg salad, Martha Stewart’s egg salad sandwich recipe, and made it higher in protein by using cottage cheese instead of mayonnaise.
It was a great way to change up a basic egg salad sandwich.
You might think the texture of cottage cheese in egg salad would be all wrong, but I solve that by pureeing the cottage cheese.
I will say that I loved this the first day. The egg was the main flavor and you could hardly taste the cottage cheese.
One the second and third day the cottage cheese was the dominate flavor, not the egg. I don’t enjoy it quite as well that way.
So, if I make this I make and eat it on the first day. I don’t make it ahead.
Ingredients
- eggs
- cottage cheese
- Dijon mustard
- salt
- pepper
- hot pepper sauce, optional
- bread
Egg Salad with Cottage Cheese
Egg salad with cottage cheese makes eggs salad high protein.
Ingredients
- 6 hard cooked eggs, peeled and pureed or whipped in blender or food processor
- 1 cup cottage cheese, whipped or pureed
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- pepper to taste
- dash of hot pepper, optional
Instructions
- Combine ingredients in a bowl.
- Stir to combine well.
- Serve on bread.
Notes
This egg salad with cottage cheese can be made gluten free by using gluten free bread.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 109Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 192mgSodium: 424mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 10g
Nutritional values are approximate and aren't always accurate.
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