Description
A creamy egg salad that replaces mayo with cottage cheese for a lighter twist, perfect for a simple lunch or light dinner.
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
- Boil the eggs: Bring a pot of water to a boil, gently add the eggs, and let them boil for 9 minutes. Alternatively, air fry at 270°F for 12 minutes. Transfer to an ice bath to cool before peeling.
- Mash the peeled eggs in a medium bowl until desired consistency is reached. Stir in cottage cheese, salt, black pepper, and smoked paprika, then mix in sweet pickle relish.
- Toast the sourdough bread slices until golden and crisp.
- Layer avocado slices on each piece of toast, then spoon the creamy egg salad on top.
- Serve your masterpiece with a side salad or crunchy veggies.
Notes
You can customize the salad by adding herbs, spicy elements, or different mix-ins.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Boiling, Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 425mg