Description
A fresh and satisfying egg salad made creamy with cottage cheese—perfect for a wholesome, mayo-free meal!
Ingredients
6 large eggs ½ cup cottage cheese ½ teaspoon salt Pinch of ground black pepper Pinch of smoked paprika 1 tablespoon sweet pickle relish or minced pickles 2 slices sourdough bread ½ avocado, sliced
Instructions
Cook the Eggs
Boil Method: Bring a pot of water to a boil, gently place the eggs in, and cook for 9 minutes.
Air Fryer Method: Set air fryer to 270°F and cook eggs for 12 minutes.
Once done, place eggs in an ice bath to cool quickly. Peel after cooling.
Mix the Egg Salad
Mash the peeled eggs in a medium bowl using a fork. Add cottage cheese, salt, pepper, and smoked paprika. Stir in relish or pickles for a touch of tanginess.
Build Your Toast
Toast the sourdough bread slices to your liking. Add avocado slices on each piece, then top with a hearty scoop of egg salad.
- Prep Time: 5 mins
- Cook Time: 12 mins
Nutrition
- Serving Size: 2
- Calories: 350
- Fat: 18g
- Carbohydrates: 30g
- Protein: 35g