Description
A lighter take on classic egg salad, this mayo-free version uses creamy cottage cheese for a rich texture, perfect for lunches or quick dinners.
Ingredients
Scale
- 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 sourdough bread
- ½ avocado (sliced)
Instructions
- Boil a pot of water, add the eggs, and boil for 9 minutes.
- Air fry the eggs at 270°F for 12 minutes as an alternative.
- Transfer the eggs to an ice bath to stop cooking. Once cool, peel the eggs.
- Mash the peeled eggs in a medium bowl, leaving a few chunks for texture.
- Fold in the cottage cheese, salt, pepper, and smoked paprika, along with the relish if using.
- Toast the sourdough bread until golden and crispy.
- Layer the avocado slices on the toast.
- Spoon the egg salad generously on top and garnish with more paprika if desired.
Notes
This egg salad can be made ahead and stored in the fridge for up to 3 days. Great for meal prep!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Boiling, Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 toast with egg salad
- Calories: 270
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 370mg