Description
A creamy and tangy egg salad made without mayo, featuring cottage cheese and avocado for a protein-rich meal perfect for brunch or lunch.
Ingredients
- 6 large eggs
- 1/2 cup cottage cheese (small-curd, full-fat recommended)
- 1/2 tsp salt (adjust to taste)
- Pinch black pepper
- Pinch smoked paprika
- 1 tbsp sweet pickle relish or diced pickles (optional)
- 2 slices sourdough bread, toasted
- 1/2 avocado, sliced
Instructions
- Hard-boil the eggs: stovetop – boil for 9 minutes, then chill in an ice bath for 5–10 minutes; air fryer – cook at 270°F for 12 minutes and chill.
- Prepare the egg salad: coat mashed eggs with cottage cheese, salt, pepper, and smoked paprika; fold in pickle relish if using.
- Toast sourdough, layer with avocado, then spoon the egg salad over the avocado and press gently.
- Serve immediately for the best texture.
Notes
For meal prep, store egg salad separately from avocado and toast until ready to enjoy. Optional ingredients can be adjusted for personal taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American