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Egg Salad with Cottage Cheese

A creamy, flavorful egg salad made without mayo, featuring cottage cheese and tangy pickles, perfect for a quick meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Brunch, Lunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs Look for farm-fresh eggs for the best flavor.
  • ½ cup cottage cheese Use your favorite type for a different texture!
  • ½ tsp salt Enhances all the flavors!
  • Pinch black pepper Adjust to your taste for a slight kick.
  • Pinch smoked paprika Brings warmth and depth.
  • 1 tbsp sweet pickle relish Adds tangy sweetness.
  • 2 slices sourdough bread Toasty bread adds a wonderful crunch.
  • ½ avocado (sliced) Adds healthy fats and a beautiful touch.

Method
 

Cook the Eggs
  1. Bring a pot of water to a boil. Gently add the eggs and boil for 9 minutes.
  2. Alternatively, you can air fry the eggs at 270°F for 12 minutes.
  3. Immediately transfer the eggs to an ice bath to stop the cooking.
Prepare the Egg Salad
  1. Once cool, peel the eggs and mash them in a medium bowl.
  2. Add the cottage cheese, salt, black pepper, smoked paprika, and relish. Stir gently.
Assemble
  1. Toast the sourdough slices until golden and crunchy.
  2. Top each slice with creamy avocado and spoon the egg salad on top.

Notes

Allow the egg salad to chill for at least 30 minutes for flavors to develop. Use fresh eggs for the best flavor.