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Cottage Cheese Egg Salad Sandwich

A comforting and creamy Cottage Cheese Egg Salad Sandwich that combines the texture of cottage cheese with hard-boiled eggs, perfect for quick lunches or snacks.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 sandwiches
Course: Lunch, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cottage cheese Cottage cheese can be replaced with Greek yogurt.
  • 4 pieces hard-boiled eggs, peeled and chopped
  • 2 tablespoons Dijon mustard Ensure it's halal-friendly.
  • Salt and pepper, to taste Generously season for the best flavor.
  • 2-3 tablespoons chopped green onions Can adjust based on preference.
  • 4 slices whole grain bread or your favorite halal bread

Method
 

Preparation
  1. Start by boiling the eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, reduce to a simmer for about 10-12 minutes. When done, transfer to cold water and peel when cool.
  2. In a bowl, combine the cottage cheese, chopped hard-boiled eggs, Dijon mustard, salt, and pepper. Use a fork to gently mash the mixture for a creamy consistency, but don’t overdo it—leave some egg chunks for texture!
  3. Fold in the chopped green onions for that burst of flavor and a bit of crunch.
  4. Spread a generous amount of the cottage cheese egg salad onto a slice of your bread, then top with another slice. Cut diagonally for a classic touch and serve immediately.

Notes

You can store any leftover Cottage Cheese Egg Salad in an airtight container in the refrigerator for up to 3 days. For best texture, consume fresh.