Egg Salad with Cottage Cheese
A lighter, creamy egg salad using cottage cheese instead of mayonnaise, perfect for quick meals and customizable with various ingredients.
Ingredients
Main Ingredients
- 6 large large eggs The backbone of this dish. Eggs bring protein and a comforting softness.
- ½ cup cottage cheese This is the star! It replaces mayo with its creamy texture and tangy taste while adding a nutritious punch.
- ½ tsp salt To enhance the flavors and help balance the creaminess.
- 1 pinch black pepper A little spice goes a long way in elevating the dish.
- 1 pinch smoked paprika Adds an unexpected but delightful twist.
- 1 tbsp sweet pickle relish or diced pickles For that sweet-tangy crunch.
- 2 slices sourdough bread Because what's a salad without a hearty canvas to paint it on?
- ½ piece avocado (sliced) Creamy and nutritious, it’s the perfect finishing touch!
Instructions
Cooking the Eggs
- For boiling, fill a pot with water, bring it to a boil, and carefully drop in your eggs. Let them cook for about nine minutes.
- If using the air fryer, set it to 270°F and air fry the eggs for 12 minutes.
Ice Bath & Peeling
- After cooking, move the eggs into an ice bath to stop the cooking process. Once cooled, peel the eggs.
Mashing the Eggs
- In a bowl, roughly mash the peeled eggs with a fork.
Mixing Ingredients
- Add the cottage cheese, salt, black pepper, and smoked paprika to the eggs, and stir until combined. Then mix in sweet pickle relish if using.
Toasting the Bread
- Toast the slices of sourdough until golden brown.
Assembling
- Slice up half the avocado and lay it atop the toasted sourdough. Pile the creamy egg salad on top.
Serving
- Serve immediately and enjoy your delicious egg salad toast!
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. Best enjoyed cold.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 18gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 4gSugar: 2g
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