Egg Salad with Cottage Cheese (Printable Version)
# What You’ll Need:
01 -
6 large eggs
02 -
½ cup cottage cheese
03 -
½ teaspoon salt
04 -
Pinch of black pepper
05 -
Pinch of smoked paprika
06 -
1 tablespoon sweet pickle relish or diced pickles
07 -
2 slices sourdough bread
08 -
½ avocado, sliced
# Steps to Follow:
01 -
Boil a pot of water, add eggs, and cook for 9 minutes. Alternatively, air fry eggs at 270°F for 12 minutes. Transfer eggs to an ice bath to stop cooking, then peel once cooled.
02 -
Mash peeled eggs in a medium bowl using a fork. Mix in cottage cheese, salt, black pepper, and smoked paprika. Stir in relish or diced pickles as desired for added tang.
03 -
Toast sourdough bread slices. Layer avocado slices on each toast, then top with the prepared egg salad.
# Additional Notes:
01 -
Use very cold water to shock the eggs after boiling to achieve perfectly hard-boiled eggs.
02 -
For a lighter variation, substitute cottage cheese with Greek yogurt for a creamy texture.
03 -
Serve with lettuce wraps for a low-carb alternative, enhancing protein and vitamin C intake.