Description
A creamy and tangy egg salad made with cottage cheese instead of mayonnaise, perfect for healthy lunches and brunches.
Ingredients
Scale
- 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)
- 2 slices sourdough bread
- ½ avocado (sliced)
Instructions
- Boil your eggs: Bring a pot of water to a rapid boil. Carefully add the eggs and let them boil for 9 minutes or cook in an air fryer at 270°F (130°C) for 12 minutes.
- Transfer to an ice bath: As soon as the cooking time is up, transfer the eggs to an ice bath to halt the cooking process. Allow them to cool before peeling.
- Mash the eggs: In a medium bowl, mash the peeled eggs with a fork until they reach your desired consistency.
- Mix in ingredients: Add cottage cheese, salt, black pepper, and smoked paprika. Stir in relish or diced pickles for added tang, if desired.
- Toast bread: While preparing the salad, toast the slices of sourdough bread to a golden brown.
- Assemble the dish: On each slice of toast, layer avocado slices, then generously spoon the egg salad on top.
Notes
Best served on warm, toasted sourdough bread with a side of crispy veggies or a light salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 370mg
Keywords: egg salad, healthy lunch, cottage cheese, no mayo, brunch recipes