No-Mayo Cottage Cheese Egg Salad (Print Version)

# Ingredients:

→ Main Ingredients

01 - 6 large eggs

02 - 1/2 cup cottage cheese

03 - 1/2 tsp salt

04 - Pinch of black pepper

05 - Pinch of smoked paprika

06 - 1 tbsp sweet pickle relish or diced pickles

07 - 2 slices sourdough bread

08 - 1/2 avocado, sliced

# Instructions:

01 - Boiling: Bring a pot of water to a boil, add eggs, and boil for 9 minutes. Air Fryer Option: Air fry eggs at 270°F for 12 minutes.

02 - Immediately transfer eggs to an ice bath to stop cooking. Peel when cool.

03 - In a medium bowl, mash peeled eggs with a fork. Add cottage cheese, salt, black pepper, and smoked paprika. If using, stir in relish or diced pickles for a hint of tang.

04 - Toast the sourdough bread slices. Place avocado slices on each toast, then spoon the egg salad on top.

# Notes:

01 - Use very cold water to shock the eggs after boiling for perfect hard-boiled eggs.

02 - For a lighter option, add Greek yogurt instead of cottage cheese for a creamy consistency.

03 - Serve with lettuce wraps for a low-carb meal that boosts extra protein and vitamin C while making an easy sandwich.

Back