Description
A healthier twist on classic egg salad, using cottage cheese instead of mayo for a creamy and protein-packed meal.
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
- Boil a pot of water, add eggs, and boil for 9 minutes. For air fryer, air fry eggs at 270°F for 12 minutes. Transfer eggs to an ice bath to cool before peeling.
- In a bowl, mash the peeled eggs. Add cottage cheese, salt, black pepper, and smoked paprika. Stir in relish or diced pickles if using.
- Toast the sourdough bread, place avocado slices on each toast, then add the egg salad.
- Customize the egg salad with herbs or other ingredients to suit your taste.
Notes
Experiment with different herbs and add vegetables for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 370mg