Description
A creamy and protein-packed egg salad made without mayo, perfect for a quick lunch or snack.
Ingredients
- 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
- Cook the eggs by bringing a pot of water to a boil, adding the eggs, and boiling for nine minutes or air frying at 270°F for twelve minutes. Transfer to an ice bath.
- Prepare the egg salad by mashing the cooled, peeled eggs in a bowl and mixing in cottage cheese, salt, black pepper, smoked paprika, and optional relish.
- Assemble by toasting the sourdough bread, layering avocado slices, and spooning the egg salad on top.
Notes
For a creamier texture, increase the amount of cottage cheese. Adjust spices based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiling, Air Frying
- Cuisine: American