Description
A creamy, high-protein twist on classic egg salad made with cottage cheese instead of mayonnaise. Perfect for a quick, healthy 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 (optional)
- 2 slices sourdough bread
- ½ avocado, sliced
Instructions
- Cook the eggs:
Boil eggs in water for 9 minutes, or air fry at 270°F for 12 minutes. - Cool and peel:
Transfer eggs immediately to an ice bath, then peel once cooled. - Prepare the egg salad:
Mash the eggs in a bowl using a fork. Add cottage cheese, salt, pepper, and smoked paprika. Mix well. - Add extras:
Stir in pickle relish or diced pickles if using. - Assemble:
Toast sourdough bread. Add sliced avocado, then top with egg salad. - Serve:
Enjoy immediately for best flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 22g