Description
This Egg Salad with Cottage Cheese is a creamy and healthy twist on the traditional egg salad recipe, eliminating mayonnaise for a lighter option. Perfectly cooked eggs are combined with protein-rich cottage cheese and seasoned with a touch of salt, pepper, and smoked paprika. Served on toasted sourdough bread with ripe avocado slices, it makes an easy and nutritious lunch or snack that’s ready in just 17 minutes.
Ingredients
Egg Salad
- 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)
To Serve
- 2 slices sourdough bread
- ½ avocado, sliced
Instructions
- Cook the Eggs: Bring a pot of water to a boil and carefully add the eggs. Boil for 9 minutes until hard-boiled. Alternatively, you can use an air fryer at 270°F for 12 minutes to cook the eggs. Once cooked, immediately transfer them to an ice bath to stop further cooking and make peeling easier.
- Peel the Eggs: After the eggs have cooled completely in the ice bath, peel off the shells carefully to avoid damaging the egg whites.
- Prepare the Egg Salad: In a medium bowl, use a fork to mash the peeled eggs to your desired consistency. Add the cottage cheese, salt, black pepper, and smoked paprika, stirring well to combine. For additional flavor and slight tanginess, stir in the sweet pickle relish or diced pickles if using.
- Toast the Bread: Toast the sourdough bread slices until golden and crisp to enhance texture and flavor.
- Assemble the Sandwich: Layer the avocado slices evenly on each toast, then generously spoon the egg salad mixture on top. Serve immediately and enjoy a nutritious, flavorful meal.
Notes
- To save time, cook eggs in the air fryer if available—it requires less active monitoring.
- If you prefer a smoother egg salad, blend the egg and cottage cheese mixture briefly.
- Adjust seasoning to taste; smoked paprika adds a subtle smoky flavor but can be omitted if desired.
- Use gluten-free bread if following a gluten-free diet.
- For extra crunch, add diced celery or red onion to the egg salad.
