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BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Higher Protein Bacon and Egg Salad Sandwich

Andria
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bacon and egg salad sandwich

Sub cottage cheese for part of the traditional mayo to make a higher protein egg salad that maintains all the creamy, delicious nostalgia of the original.

Is it just me, or is everyone everywhere advocating for more protein? I don’t know about you, but for me squeezing significant protein into every meal is a challenge. As usual, my daughters had some ideas.

According to them, there’s a lot of talk around the internet about adding protein to egg salad by subbing cottage cheese for part of the traditional mayonnaise. So we gave it a shot. And…yum. Honestly, there isn’t much difference in taste between an all-mayo egg salad and a half-and-half version making use of cottage cheese for extra nutrition. It’s still all creamy, delicious nostalgia.

Also nostalgic is the bacon we added to our sandwiches. There used to be – like 20 years ago – a little sandwich shop in River Oaks that served the best bacon and egg salad sandwiches. I still miss those sandwiches and would love for someone to start serving them again. But while I wait, here is a yummy adaptation to make at home, extra protein included. 

Higher Protein Bacon and Egg Salad Sandwich

6 hard boiled eggs, finely chopped
¼ cup mayonnaise
¼ cup 2% cottage cheese
1 tablespoon Dijon mustard
½ teaspoon minced fresh dill
1 teaspoon minced fresh chives
½ teaspoon kosher salt
Freshly ground pepper to taste
4 slices bread (we like Dave’s Killer Bread Whole Grains Thin Sliced)
4 slices bacon, cooked crisp
2 large, crisp lettuce leaves (such as romaine)

In a medium bowl, stir together the eggs, mayonnaise, cottage cheese, mustard, dill, chives, salt, and pepper. Layer the egg salad, bacon, and lettuce onto two slices of bread. Cover each sandwich with another slice of bread, slice, and serve.

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