Description
A creamy, high-protein twist on classic egg salad using cottage cheese—no mayo needed!
Ingredients
6 large eggs ½ cup cottage cheese ½ teaspoon salt A dash of black pepper A pinch of smoked paprika 1 tablespoon sweet pickle relish or finely chopped pickles 2 slices sourdough bread ½ avocado, thinly sliced
Instructions
Cook the Eggs
Stovetop Method: Bring water to a boil, carefully add eggs, and cook for 9 minutes.
Air Fryer Method: Cook eggs in the air fryer at 270°F for 12 minutes.
Transfer eggs to an ice bath immediately to cool. Peel once cooled.
Make the Egg Salad
In a bowl, mash the peeled eggs with a fork. Mix in cottage cheese, salt, pepper, and smoked paprika. Add relish or chopped pickles for extra flavor if desired.
Assemble the Toasts
Toast the sourdough slices. Layer with avocado slices, then top generously with the egg salad mixture.
- Prep Time: 5 mins
- Cook Time: 12 mins
Nutrition
- Serving Size: 2 sandwiches
- Calories: 350
- Fat: 18g
- Carbohydrates: 30g
- Protein: 35g