Egg cottage cheese salad toastie

If you love eggs, you’ll love this recipe. Even if you don’t love eggs, you’ll still love this, because Lee doesn’t like anything too “eggy” but he loved this.

Egg and mayonnaise is such a popular combo, especially in Korea, and I love it too. But mayonnaise is quite high in fat, so it’s not the most convenient option if you’re dieting.

Don’t worry, we’ve got cottage cheese, the king of versatility. I added it to increase the volume and protein, and the smooth texture pairs so well with the eggs. I also added some diced pickles and whole grain mustard for that tangy sweetness, and a bit of stevia to balance it out.

I recommend having it with toast and ham or roast beef. Personally, I loved it with roast beef since it’s more flavourful.

And don’t forget the dried parsley. It just makes that first bite of your toastie so much better.

Egg cottage cheese salad toastie

Recipe by Minseo KimDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

482

kcal

Protein

40

g

Carbs

52

g

Fat

15

g

Ingredients

• Eggs
  3 pieces

• Cottage cheese
  200g

• Pickles
  80g, chopped (drained and squeezed well)

• Whole grain mustard
  20g

• Stevia
  10g

• Garlic aioli or low-fat mayo
  20g

• Optional: ground pepper, dried parsley

• Per serve:
  • Bread 60g
  • Roast beef or ham 50g

Directions

• Preparation
• Prepare your hard-boiled eggs.
• Chop the pickles and drain them well (make sure to squeeze out the excess liquid).
• In a bowl, add all the ingredients and mix well.
• 
• Cooking
• Toast your bread, then add ham or roast beef on top.
• Spoon the egg salad over the toast.
• Sprinkle with dried parsley.
• Enjoy!

Recipe Video

Notes

• Stevia can be substituted with 20g of allulose, but stevia is recommended as allulose can make the mixture watery.
• I usually use pane di casa for this kind of toastie. Air fry it for 3–4 minutes until it’s nice and crispy!