Egg Salad with Cottage Cheese - No Mayo
A creamy and tangy egg salad made with cottage cheese instead of mayo, perfect for a quick lunch option that's healthy and satisfying.
Ingredients
Main Ingredients
- 6 large eggs For boiling or air frying.
- ½ cup cottage cheese Adds creaminess without the mayo.
- ½ tsp salt
- Pinch black pepper
- Pinch smoked paprika
- 1 tbsp sweet pickle relish or diced pickles For a tangy flavor.
For Serving
- 2 slices sourdough bread Toast until golden brown.
- ½ avocado (sliced) To top the toast.
Instructions
Cook the Eggs
- Bring a pot of water to a boil, add eggs, and boil for 9 minutes.
- Alternatively, air fry eggs at 270°F for 12 minutes.
- Immediately transfer eggs to an ice bath to stop cooking. Peel when cool.
Prepare the Egg Salad
- In a medium bowl, mash peeled eggs with a fork.
- Add cottage cheese, salt, black pepper, and smoked paprika. Stir in relish or diced pickles for a hint of tang.
Assemble
- Toast the sourdough bread slices.
- Place avocado slices on each toast, then spoon the egg salad on top.
Notes
Store in an airtight container in the fridge for up to 3 days. Make a meal prep batch for hassle-free lunches.