Egg and Cottage Cheese Sandwich
This sandwich mixes chopped boiled eggs with creamy cottage cheese, Dijon mustard, and fresh chives. Crisp lettuce gives it some crunch, while wholegrain bread makes it a filling option for lunch at home or on the go. The recipe makes three sandwiches and is naturally high in protein and low in fat.
Nutrition
- Calories 337kcal 113kcal
- Fat 7.2g 2.4g
- Carbs 36.0g 12.1g
- Protein 26.3g 8.8g
- Fibre 4.3g 1.4g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
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Why I Like this Recipe
Cottage cheese makes the egg filling creamy without using mayonnaise, and it keeps the recipe high in protein and low in fat. Dijon mustard and fresh chives add enough flavour without making things complicated, and the lettuce adds crunch. I also like that you can mix everything in one bowl and easily divide it between the sandwiches.
Tips and Variations
- Use seeded wholemeal bread if you prefer a little more texture.
- Drain away any visible excess liquid from the cottage cheese before mixing if it is particularly wet.
- Replace the chives with finely chopped spring onions, parsley or dill.
- Add a little smoked paprika or mild paprika to the egg mixture.
- Swap iceberg lettuce for baby spinach, rocket or mixed salad leaves.
- Lightly toast the bread if you are serving the sandwiches straight away.
Meal Storage
You can keep the egg and cottage cheese filling in an airtight container in the fridge for up to 2 days. For the best texture, store the bread and lettuce separately and put the sandwiches together just before serving. You can keep assembled sandwiches in the fridge for up to 24 hours, but the bread will soften over time. Wrap them well or use an airtight container.
Freezer tips
Frequently Asked Questions
Yes. The cottage cheese is creamy enough on its own, so there is no need to add mayonnaise. Using a fat-free version also keeps the recipe lower in fat.
Some cottage cheese contains more liquid than others. Drain away any visible excess liquid before mixing it with the eggs, particularly if you are preparing the sandwiches ahead.
Yes. Keep the sandwiches well wrapped and refrigerated, and eat them within 24 hours. For the best texture, you can also prepare the filling in advance and assemble the sandwiches shortly before serving.
Yes. Blending the cottage cheese first will give the filling a smoother consistency. Leave it unblended if you prefer a little more texture.
Yes. Replace the wholegrain bread with six slices of gluten-free bread suitable for sandwiches.
Closing Note
The egg and cottage cheese filling is easy to make, and Dijon mustard and fresh chives add lots of flavour. If you like simple lunches like this, you might also enjoy this high-protein chicken sandwich with cottage cheese.
- 💪 High Protein
- 🪶 Low Fat
- ⏱️ Ready in 30
- 🚫 Not Freezer Friendly
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