Description
A creamy, protein-packed twist on classic egg salad made with cottage cheese instead of mayonnaise.
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
- 2 slices sourdough bread
- ½ avocado (sliced)
Instructions
- Boil the eggs: Bring a pot of water to a boil, add eggs, and boil for 9 minutes. Alternatively, air fry at 270°F for 12 minutes. Transfer eggs to an ice bath, cool, and peel.
- In a medium bowl, mash the peeled eggs with a fork. Add cottage cheese, salt, black pepper, and smoked paprika. Stir in sweet pickle relish or diced pickles if desired.
- Toast the sourdough bread slices. Place avocado slices on each piece, then top with the egg salad.
Notes
Store leftover egg salad in an airtight container in the refrigerator for up to three days. Serve with fresh veggies or salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Boiling, Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 370mg