Egg Salad with Cottage Cheese
This healthy twist on a classic egg salad combines cottage cheese for a creamy texture without the added calories of mayonnaise, making it perfect for a quick lunch or snack.
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.
Notes
Egg Salad with Cottage Cheese can be served immediately after preparation. Store leftovers in an airtight container in the refrigerator and use within 2 days. Keep the egg salad separate from the bread until ready to eat for optimal crispness.