Cottage Cheese Egg Salad
A creamy, tangy egg salad made with cottage cheese instead of mayo, offering a high-protein and lighter alternative perfect for toast or sandwiches.
Ingredients
Main ingredients
- 6 large large eggs Use fresh eggs for best flavor.
- ½ cup cottage cheese Small-curd cottage cheese preferred for texture.
- ½ tsp salt Season to taste.
- Pinch black pepper Adjust as preferred.
- Pinch smoked paprika Use Spanish smoked paprika for best flavor.
- 1 tbsp sweet pickle relish Optional, for a sweet-tang finish.
- 2 slices sourdough bread Use sturdy, day-old sourdough for best results.
- ½ medium avocado Sliced for serving.
Instructions
Cooking the Eggs
- For boiling, place eggs in a pot, cover with cold water, and boil for 9 minutes. Transfer to an ice bath to cool.
- For air frying, preheat air fryer to 270°F and cook eggs for 12 minutes. Cool in an ice bath.
Peeling and Preparing
- Peel the cooled eggs and rinse to remove shell flecks. Chop or coarsely mash the eggs.
Making the Salad
- In a bowl, combine the cottage cheese with the mashed eggs. Season with salt, pepper, and smoked paprika.
- If using, add pickle relish or diced pickles and mix gently.
Assembling the Toast
- Toast sourdough slices until golden brown. Top with avocado slices and generous portions of egg salad.
Notes
Store mixed egg salad in an airtight container in the fridge for up to 3 days. For best texture, combine cottage cheese and eggs right before serving.