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+ servings
3 toast with egg salad on top with a few baby spinach leaves

Egg Salad Sandwich (w/ Ricotta & Cottage Cheese)

This is not your typical Egg Salad Sandwich.  The creaminess comes from mixing ricotta & cottage cheese and nothing else! It tastes very fresh and it has a hint of buttery flavor. So good! 
Course Lunch
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 sandwiches
Calories 194kcal
Author Ana Frias


  • 4 hard boiled eggs quartered
  • 1/4 cup part-skim ricotta cheese
  • 1/4 cup low fat cottage cheese
  • 3 tablespoons fresh thyme chives, or rosemary work too
  • Kosher salt & fresh pepper to taste
  • 8 small slices of wheat bread or your preferred artisan bread
  • 1 ounce baby spinach leaves


  • In a medium bowl, place the hard boiled eggs, thyme, ricotta & cottage cheese. 
  • Using a fork, crush everything together until combined. 
  • Add kosher salt & fresh pepper to taste. 
  • Assemble the sandwiches with the egg mixture and the spinach. 


  • I'm using bread that is only 45 calories per slice. The macro-nutrients below will change if you use a higher calorie bread.
  • How to make hard boiled eggs: In a small pot, place water enough to cover the eggs (don't add the eggs yet), bring to a boil over medium-high heat. Add the eggs gently and cook for 15 minutes making sure the water is continue to boil slowly. Drain, cool in ice water and peel.


Serving: 1sandwich | Calories: 194kcal | Carbohydrates: 20g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 192mg | Sodium: 363mg | Fiber: 2g | Sugar: 2g