Description
A creamy, mayo-free egg salad made with cottage cheese, perfect for quick lunches and satisfying snacks.
Ingredients
- 6 large eggs
- ½ cup cottage cheese
- ½ tsp salt
- A pinch of black pepper
- A pinch of smoked paprika
- 1 tbsp sweet pickle relish or diced pickles (optional)
- 2 slices of sourdough bread
- ½ avocado, sliced
Instructions
- Boil the eggs: Bring a pot of water to a rapid boil. Add the eggs and cook for 9 minutes. Alternatively, set an air fryer to 270°F and air fry the eggs for 12 minutes.
- Ice bath: Transfer the eggs to an ice bath immediately after cooking. Cool, then peel.
- Prepare the egg salad: Mash the peeled eggs in a medium bowl. Fold in cottage cheese, salt, black pepper, and smoked paprika. Optionally mix in pickle relish or diced pickles.
- Assemble: Toast the sourdough bread, layer avocado slices on each piece, and spoon the egg salad on top.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. For a creamier texture, blend the cottage cheese before mixing in.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American