Egg Salad with Cottage Cheese
A light and healthy version of classic egg salad using cottage cheese for a creamy texture and packed with protein.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Lunch
- Method: Boiling, Air Frying, Toasting
- Cuisine: American
- Diet: High Protein
Ingredients
- 6 large eggs
- ½ cup cottage cheese
- 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 water in a pot, add the eggs, and boil for 9 minutes. Alternatively, air fry the eggs at 270°F for 12 minutes.
- Transfer the eggs to an ice bath to cool, then peel them.
- Mash the peeled eggs in a medium bowl with a fork.
- Add cottage cheese, salt, black pepper, and smoked paprika; stir in relish or pickles if desired.
- Toast the sourdough bread slices.
- Place avocado slices on the toast and spoon egg salad on top.
Notes
Use fresh eggs for the best flavor. For a creamier texture, blend the cottage cheese. Experiment with different seasonings like dill or chives for added flavor.
Find it online: https://zorinarecipes.com/egg-salad-cottage-cheese-no-mayo/