Description
A healthier twist on the classic egg salad using cottage cheese instead of mayonnaise for a creamy texture and delightful tang.
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 by bringing a pot of water to a boil, gently adding the eggs, and boiling for 9 minutes for tender yolks.
- Air Fry the eggs at 270°F for 12 minutes for a unique method with fantastic results.
- Transfer the eggs to an ice bath immediately after cooking to stop the cooking process.
- Peel the cooled eggs gently.
- Mash the peeled eggs in a bowl with a fork until fluffy and somewhat smooth, then add cottage cheese, salt, black pepper, and smoked paprika.
- Toast the sourdough bread slices until golden and crisp.
- Layer each slice with sliced avocado and spoon the egg salad mixture on top.
- Slice the creation in half and enjoy the delicious flavors!
Notes
This egg salad keeps well in the fridge for about 3 days, making it perfect for meal prepping. Try substituting cottage cheese with Greek yogurt for a different twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Boiling and Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 370mg