Why Make This Recipe
Egg salad is a classic dish loved by many, but it often contains mayonnaise, which may not be everyone’s favorite. This Egg Salad with Cottage Cheese offers a healthy twist, making it light and creamy without the added calories of mayo. The cottage cheese adds a nice texture and a boost of protein, making this dish both satisfying and nutritious. It’s great for a quick lunch, a snack, or a party platter.
How to Make Egg Salad with Cottage Cheese
Ingredients
- 6 large eggs
- ½ cup cottage cheese
- ½ tsp salt
- Pinch of black pepper
- Pinch of smoked paprika
- 1 tbsp sweet pickle relish or diced pickles
- 2 slices sourdough bread
- ½ avocado (sliced)
Directions
Cook the Eggs:
- Boiling: Bring a pot of water to a boil, add the eggs, and boil for 9 minutes.
- Air Fryer Option: Air fry eggs at 270°F for 12 minutes.
- Immediately transfer eggs to an ice bath to stop cooking. Peel them when they are cool.
Prepare the Egg Salad:
- In a medium bowl, mash the peeled eggs with a fork.
- Add cottage cheese, salt, black pepper, and smoked paprika.
- If using, stir in the relish or diced pickles for a hint of tang.
Assemble:
- Toast the sourdough bread slices.
- Place avocado slices on each toast, then spoon the egg salad on top.
How to Serve Egg Salad with Cottage Cheese
Egg Salad with Cottage Cheese can be served immediately after preparation. It’s delicious on its own, but it’s also great on bread as a sandwich or on toast. You can pair it with a simple salad or fresh vegetables for a light meal.
How to Store Egg Salad with Cottage Cheese
If you have leftovers, store the egg salad in an airtight container in the refrigerator. It is best used within 2 days for optimal freshness and flavor. You can keep the egg salad separate from the bread until you are ready to eat to ensure the bread stays crispy.
Tips to Make Egg Salad with Cottage Cheese
- Make sure to chill the eggs in an ice bath to make them easier to peel.
- Use fresh ingredients for the best flavor.
- Feel free to adjust the spices and add more herbs if you like.
Variation
You can add chopped fresh herbs like dill or chives for extra flavor. For a spicier kick, consider adding a dash of hot sauce or some chopped jalapeños.
FAQs
Can I use different types of cheese?
Yes, you can try using Greek yogurt or other creamy cheeses as a substitute for cottage cheese, but it will change the taste and texture slightly.
How many servings does this recipe make?
This recipe typically serves about 2-4 people, depending on portion sizes.
Can I make this dish ahead of time?
Absolutely! You can make the egg salad a day ahead and store it in the fridge. Just toast the bread fresh before serving.
Egg Salad with Cottage Cheese
Ingredients
For the egg salad
- 6 large large eggs Cooked and peeled
- ½ cup cottage cheese For creaminess
- ½ tsp salt
- Pinch black pepper
- Pinch smoked paprika
- 1 tbsp sweet pickle relish or diced pickles Optional for tanginess
For assembly
- 2 slices sourdough bread Toasted
- ½ avocado Sliced
Instructions
Cook the Eggs
- Bring a pot of water to a boil, add the eggs, and boil for 9 minutes.
- Alternatively, air fry eggs at 270°F for 12 minutes.
- Immediately transfer eggs to an ice bath to stop cooking. Peel them when they are cool.
Prepare the Egg Salad
- In a medium bowl, mash the peeled eggs with a fork.
- Add cottage cheese, salt, black pepper, and smoked paprika.
- If using, stir in the relish or diced pickles for a hint of tang.
Assemble
- Toast the sourdough bread slices.
- Place avocado slices on each toast, then spoon the egg salad on top.