Description
A creamy and tangy egg salad made with cottage cheese instead of mayo, perfect for quick lunches or brunch.
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
- 2 slices sourdough bread
- ½ avocado (sliced)
Instructions
- Bring a pot of water to a boil, gently add the eggs, and boil for 9 minutes. Alternatively, air fry the eggs at 270°F for 12 minutes.
- Immediately transfer the cooked eggs to an ice bath to cool.
- In a medium bowl, mash the peeled eggs with a fork, then stir in the cottage cheese, salt, black pepper, and smoked paprika. Add sweet pickle relish or diced pickles if desired.
- Toast the sourdough bread until golden brown.
- Place avocado slices on each toast and spoon the egg salad on top.
Notes
For a creamier texture, slightly blend the cottage cheese before mixing. This dish can be made a few hours in advance and stored in the fridge for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Salad
- Method: Boiling, Toasting
- Cuisine: American