Description
A healthier twist on the classic egg salad, this version swaps mayonnaise for cottage cheese, boosting the protein content while keeping it creamy and satisfying. Perfect for a quick meal, nutritious breakfast, or post-workout snack, this dish is simple to make and incredibly versatile.
Ingredients
- 6 hard-boiled eggs
- 1/2 cup cottage cheese
- Salt, to taste
- Black pepper, to taste
- 1 tsp smoked paprika
- 2 tbsp relish or diced pickles (optional)
- 2 slices sourdough bread
- 1 avocado, sliced
Instructions
- Cook the Eggs: Boil eggs for 9 minutes or air-fry at 270°F for 12 minutes. Cool in an ice bath and peel.
- Mash and Mix: Mash the peeled eggs in a bowl. Add cottage cheese, salt, black pepper, and smoked paprika. Mix well. Add relish or pickles for extra flavor, if desired.
- Assemble and Serve: Toast sourdough bread, top with avocado slices, and spoon the egg salad on top. Serve immediately.
Notes
- For a low-carb version, skip the bread and use lettuce wraps.
- To make it dairy-free, replace cottage cheese with mashed avocado or hummus.
- Add mustard or herbs like chives or parsley for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Salad, Snack
- Method: Stovetop
- Cuisine: Healthy, High-Protein