Description
A lighter, protein-packed egg salad made with cottage cheese instead of mayonnaise, perfect for a satisfying meal.
Ingredients
Scale
- 6 large eggs
- ½ cup cottage cheese
- ½ teaspoon salt
- Pinch of black pepper
- Pinch of smoked paprika
- 1 tablespoon sweet pickle relish or diced pickles
- 2 slices sourdough bread
- ½ avocado (sliced)
Instructions
- Boil the eggs: Bring a pot of water to a rolling boil and gently add the eggs. Boil for exactly 9 minutes. If using an air fryer, cook at 270°F for 12 minutes. Transfer cooked eggs to an ice bath to cool.
- Prepare the egg salad: In a medium bowl, mash the peeled eggs with a fork. Mix in the cottage cheese, salt, black pepper, and smoked paprika. Fold in the sweet pickle relish or diced pickles.
- Assemble: Toast the sourdough bread until golden brown. On each slice, layer avocado slices, then top with a generous scoop of egg salad. Serve and enjoy.
Notes
For perfectly cooked eggs, poke a small hole in the shell before boiling to prevent cracks. This egg salad can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Salad
- Method: Boiling, Mixing, Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 370mg