Description
A creamy, flavorful egg salad made with cottage cheese instead of mayo, perfect for quick lunches or busy weeknights.
Ingredients
Scale
- 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
- Bring a pot of water to a rolling boil, then gently add the eggs. Boil for exactly 9 minutes or cook in an air fryer at 270°F for 12 minutes.
- Transfer the eggs to an ice bath immediately to stop cooking. Once cooled, peel them under running water.
- In a medium bowl, mash the peeled eggs so big chunks and smooth bits remain.
- Stir in the cottage cheese, salt, black pepper, and smoked paprika. Fold in sweet pickle relish or diced pickles.
- Toast the slices of sourdough bread until golden.
- Layer avocado slices on each piece of toast, then add a generous scoop of egg salad on top.
Notes
Store egg salad in an airtight container in the refrigerator for up to three days. Keep bread separate until ready to eat to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Boiling, Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 372mg