Name: Creamy Cottage Cheese Egg Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 6 large eggs; 1/2 cup full-fat cottage cheese; 1/2 teaspoon salt (adjust to taste); 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon smoked paprika; 2 tablespoons sweet pickle relish (optional; drain well); 4 slices thick-cut sourdough bread, toasted; 1 large avocado, sliced

Creamy Cottage Cheese Egg Salad

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A creamy, mayo-free egg salad made with cottage cheese and avocado, perfect for sandwiches or toast.

Author: nigob439gmail-com
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Lunch
Method: Stovetop, Air Fryer
Cuisine: American
Diet: High Protein

Ingredients

Scale

6 large eggs
1/2 cup full-fat cottage cheese
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika
2 tablespoons sweet pickle relish (optional; drain well)
4 slices thick-cut sourdough bread, toasted
1 large avocado, sliced

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Instructions

Cook the eggs: Boil for 9 minutes or air-fry at 270°F for 12 minutes.
Transfer to an ice water bath and let sit for 5 minutes.
Peel the eggs and mash in a medium bowl.
Add cottage cheese, salt, black pepper, smoked paprika, and dill relish.
Stir gently to combine.
Toast the sourdough until golden.
Layer avocado over each toast slice and top with the egg salad. Serve immediately.

Notes

Best enjoyed fresh, but can be stored in an airtight container for up to 3 days.

Find it online: https://www.mealbreeze.com/cottage-cheese-egg-salad-no-mayo/