Description
A light, protein-packed twist on the classic egg salad using cottage cheese instead of mayo, making it creamy and satisfying.
Ingredients
- 6 large eggs
- ½ cup cottage cheese (small-curd or drained slightly for thicker texture)
- ½ tsp salt
- Pinch of black pepper
- Pinch of smoked paprika
- 1 tbsp sweet pickle relish or diced pickles (optional)
- 2 slices sourdough bread
- ½ avocado, sliced
Instructions
- Boil the eggs in a pot of water for 9 minutes or use an air fryer at 270°F for 12 minutes.
- Shock the eggs in ice water to stop cooking and peel when cool.
- Roughly mash the peeled eggs in a bowl and mix in cottage cheese, salt, black pepper, smoked paprika, and pickle relish if using.
- Toast the sourdough, layer with avocado, and scoop the egg salad on top.
Notes
For a richer mouthfeel, use full-fat cottage cheese. Blending the cottage cheese briefly can create a smoother salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Boiling/Air frying
- Cuisine: American