Egg Salad with Cottage Cheese - no mayo!
This egg salad with cottage cheese is a light twist on the classic version. By mixing in creamy cottage cheese, I boost both the flavor and my protein intake, packing in 35 grams of protein! Served on sourdough with fresh avocado, this dish is an easy lunch or healthy snack option.
Ingredients
- 6 large eggs
- ½ cup cottage cheese
- ½ teaspoon salt
- Pinch of black pepper
- Pinch of smoked paprika
- 1 tablespoon sweet pickle relish or diced pickles
- 2 slices sourdough bread
- ½ avocado sliced
Instructions
- Cook the Eggs
- Boiling: Bring a pot of water to a boil, add eggs, and boil for 9 minutes.
- Air Fryer Option: Air fry eggs at 270°F for 12 minutes.
- Immediately transfer eggs to an ice bath to stop cooking. Peel when cool.
- Prepare the Egg Salad
- In a medium bowl, mash peeled eggs with a fork. Add cottage cheese, salt, black pepper, and smoked paprika. If using, stir in relish or diced pickles for a hint of tang.
- Assemble
- Toast the sourdough bread slices. Place avocado slices on each toast, then spoon the egg salad on top.
Notes
- Use very cold water to shock the eggs after boiling for perfect hard-boiled eggs.
- For a lighter option, add Greek yogurt instead of cottage cheese for a creamy consistency.
- Serve with lettuce wraps for a low-carb meal that boosts extra protein and vitamin C while making an easy sandwich.