Egg Salad with Cottage Cheese - no mayo (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 large eggs
02 -
1/2 cup cottage cheese
03 -
1/2 teaspoon salt
04 -
Pinch of black pepper
05 -
Pinch of smoked paprika
06 -
1 tablespoon sweet pickle relish or diced pickles
→ For Serving
07 -
2 slices sourdough bread
08 -
1/2 avocado, sliced
# Instructions:
01 -
Bring a pot of water to a boil, add eggs, and boil for 9 minutes. Immediately transfer eggs to an ice bath to stop cooking. Peel when cool.
02 -
Air fry eggs at 270°F for 12 minutes. Transfer to an ice bath and peel when cool.
03 -
In a medium bowl, mash peeled eggs with a fork. Add cottage cheese, salt, black pepper, and smoked paprika. Stir in relish or diced pickles for a hint of tang.
04 -
Toast the sourdough bread slices. Place avocado slices on each toast, then spoon the egg salad on top.
# Notes:
01 -
Use very cold water to shock the eggs after boiling for perfect hard-boiled eggs
02 -
For a lighter option, substitute Greek yogurt for cottage cheese
03 -
Can be served in lettuce wraps for a low-carb alternative