Protein-Packed Cottage Cheese Egg Salad Sandwich Recipe
This Protein-Packed Cottage Cheese Egg Salad Sandwich is a creamy, flavorful twist on a classic egg salad. Combining the high protein content of cottage cheese with diced hard-boiled eggs, tangy mustard, fresh dill, and crunchy pickles, this sandwich offers a nutritious and satisfying meal perfect for a quick lunch or light dinner.
- Prep Time: 2 minutes
- Cook Time: 5 minutes (to hard boil eggs, if not pre-cooked)
- Total Time: 7 minutes
- Yield: 2 sandwiches 1x
- Category: Sandwich
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Egg Salad Mixture
- 4 large eggs, hard-boiled and diced into 1/2-inch pieces
- 1 cup cottage cheese (Good Culture recommended for thicker texture)
- 1 1/2 tbsp Dijon mustard (Grey Poupon preferred for a sharper bite)
- 1/3 cup pickles, finely diced into 1/4-inch pieces
- 1/2 tsp dill
- 1/2 tsp freshly squeezed lemon juice
- 1/4 tsp paprika
- Salt to taste
- Pepper to taste
Assembly
- 4 slices bread
Instructions
- Prepare the Mise en Place: Dice the hard-boiled eggs into 1/2-inch pieces and finely dice the pickles into 1/4-inch pieces. Measure out the cottage cheese, mustard, dill, lemon juice, paprika, salt, and pepper. Having everything prepped and ready ensures quick assembly and even mixing. Using freshly squeezed lemon juice enhances the brightness of the salad.
- Build the Egg Salad: In a medium bowl, combine the cottage cheese and Dijon mustard, stirring until well blended to create a creamy base. Add the diced eggs, pickles, dill, lemon juice, and paprika, then gently fold everything together until just combined. Season with salt and pepper to taste. Folding gently preserves the texture and keeps the egg pieces intact.
- Assemble and Serve: Divide the egg salad mixture evenly between two slices of bread for each sandwich, spreading it without compressing too much. Use a spoon or spatula for even distribution. Slice the sandwiches in half if desired and serve immediately, or wrap in parchment paper for a convenient grab-and-go meal.
Notes
- For best flavor, use freshly squeezed lemon juice instead of bottled.
- Gently folding the salad ingredients keeps the texture chunky and prevents mushiness.
- This sandwich is best served fresh but can be wrapped and refrigerated for a few hours.
- The type of mustard can be adjusted to taste; Dijon adds a sharp bite.
- Use thick-sliced bread for better sandwich structure and ease of eating.
Keywords: egg salad sandwich, cottage cheese recipe, protein-packed sandwich, healthy lunch, quick sandwich, Dijon mustard egg salad
