Description
A creamy, protein-packed twist on the classic egg salad that replaces mayonnaise with cottage cheese, making it lighter and healthier.
Ingredients
- 6 large eggs
- 1/2 cup cottage cheese (small-curd for smoother texture)
- 1/2 teaspoon salt (adjust to taste)
- Pinch of black pepper
- Pinch of smoked paprika
- 1 tablespoon sweet pickle relish or 1–2 tablespoons diced dill pickles (optional)
- 2 slices sourdough bread
- 1/2 avocado, sliced
Instructions
- Cook the eggs by either boiling them in a pot of water for 9 minutes or air frying at 270°F (130°C) for 12 minutes.
- Transfer eggs to an ice bath for at least 5 minutes to cool.
- Once cooled, peel and mash the eggs in a medium bowl.
- Add cottage cheese, salt, black pepper, smoked paprika, and pickle relish (if using) to the mashed eggs, stirring gently to combine.
- Toast the sourdough slices until golden, then layer with avocado slices.
- Spoon the egg salad on top of the avocado and serve immediately.
Notes
Store in an airtight container in the fridge for up to 3–4 days. Best when served fresh on toast.