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Egg Salad with Cottage Cheese

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A delightful egg salad enriched with creamy cottage cheese and vibrant flavors, perfect for a healthy lunch.

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

  1. Cook the Eggs to Perfection: Start by bringing a pot of water to a rolling boil. Gently place your eggs into the pot and let them boil for 9 minutes. Alternatively, if you’re opting for an air fryer, set it to 270°F and air fry the eggs for about 12 minutes. Once finished, immediately transfer those eggs to an ice bath to stop the cooking process. After a few minutes, peel them when they’ve cooled down.
  2. Prepare the Egg Salad: In a medium bowl, use a fork to mash those peeled eggs. You want a nice, chunky texture! Add the cottage cheese, salt, black pepper, and a pinch of smoked paprika. If you’re in the mood for a little sweetness, stir in the sweet pickle relish or your diced pickles for that perfect tang!
  3. Toast the Bread: While the egg salad is coming together, toast your sourdough bread slices to golden perfection. This little step really enhances the flavor of your meal.
  4. Assemble Your Delicacies: Now, it’s time for the grand assembly! Place avocado slices on top of each toasted sourdough slice. Finally, spoon generous amounts of the creamy egg salad on top of the avocado. Voila! Your dish is just about ready to be devoured.

Notes

For perfectly boiled eggs, start with eggs at room temperature to prevent cracking. Consider adding a bit of mustard for an extra kick.

Nutrition

Find it online: https://thestationrecipes.com/egg-salad-with-cottage-cheese-no-mayo/

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