Description
A lighter, fresher take on classic egg salad with cottage cheese, perfect for easy weeknight dinners or sunny picnics.
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 a pot of water, then carefully add the eggs and boil for 9 minutes. Alternatively, preheat your air fryer to 270°F and air fry the eggs for 12 minutes. Transfer the eggs to an ice bath to cool, then peel the eggs.
- Mash the peeled eggs in a medium bowl with a fork. Add cottage cheese, salt, black pepper, and smoked paprika. Stir in relish or diced pickles if using.
- Toast the slices of sourdough bread until golden. Arrange avocado slices on top, then spoon the egg salad generously over each piece.
Notes
Store leftover egg salad in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Boiling/Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 370mg