Delicious Egg Salad with Cottage Cheese – No Mayo Needed!
A light and creamy egg salad that swaps mayo for cottage cheese—a perfect choice for a healthy lunch or snack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 2 servings
- Category: Salad
- Method: Boiling, Air Frying, Toasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- ½ cup cottage cheese
- ½ tsp salt
- Pinch of black pepper
- Pinch of smoked paprika
- 1 tbsp sweet pickle relish or diced pickles
- 2 slices sourdough bread
- ½ avocado (sliced)
Instructions
- Cook the eggs by boiling for 9 minutes or air fry at 270°F for 12 minutes, then transfer to an ice bath to cool and peel.
- In a medium bowl, mash the peeled eggs and mix with cottage cheese, salt, black pepper, smoked paprika, and relish.
- Toast the sourdough bread, then layer avocado slices on each slice and top with egg salad.
Notes
Best when served fresh, but leftovers can be stored in an airtight container in the fridge for 3-4 days.
Find it online: https://www.cookiva.net/egg-salad-cottage-cheese-no-mayo/