Egg Salad with Cottage Cheese
A healthy and protein-packed egg salad that replaces mayonnaise with cottage cheese for a creamy, delicious twist.
Ingredients
For the Egg Salad
- 6 large large eggs for boiling
- 1/2 cup cottage cheese substitute for mayonnaise
- 1/2 tsp salt to taste
- 1 pinch black pepper to taste
- 1 pinch smoked paprika adds flavor
- 1 tbsp sweet pickle relish or diced pickles for tang
For Assembly
- 2 slices sourdough bread for toasting
- 1/2 whole avocado sliced for topping
Instructions
Cook the Eggs
- Bring a pot of water to a boil, add the eggs, and boil for 9 minutes.
- For a quicker method, air fry eggs at 270°F for 12 minutes.
- Once cooked, immediately transfer the eggs to an ice bath to stop the cooking process.
- Peel the eggs once they are cool.
Prepare the Egg Salad
- In a medium bowl, mash the peeled eggs with a fork.
- Add the cottage cheese, salt, black pepper, and smoked paprika. Stir in the sweet pickle relish or diced pickles for added tang.
Assemble
- Toast the slices of sourdough bread until golden brown.
- On each slice, place the avocado slices, and then spoon the egg salad generously on top.
Notes
Serve this egg salad immediately for the best taste and freshness. Pair it with a fresh salad or veggies for a complete meal. Can be stored in an airtight container for 2-3 days. For variations, add fresh herbs like dill or chives, or customize with diced veggies.