Description
Creamy egg salad with cottage cheese elevates the classic sandwich spread with a protein-packed twist. Protein-rich and tangy, this light version brings fresh flavor to lunch without heavy mayonnaise, delighting health-conscious diners looking for a quick, nutritious meal.
Ingredients
Scale
Protein:
- 6 large eggs
- 1/2 cup (120 ml) cottage cheese
Seasonings and Flavor Enhancers:
- 1/2 teaspoon salt
- Pinch of black pepper
- Pinch of smoked paprika
- 1 tablespoon sweet pickle relish or diced pickles
Accompaniments:
- 2 slices sourdough bread
- 1/2 avocado, sliced
Instructions
- Fill a pot with water, ensuring eggs are fully submerged. Bring water to a rolling boil over high heat. Carefully lower eggs into boiling water and cook for precisely 9 minutes. Alternatively, use an air fryer at 270°F for 12 minutes.
- Immediately transfer cooked eggs to a bowl of ice water. This halts the cooking process and facilitates easier peeling. Allow eggs to cool completely, approximately 3-5 minutes.
- Crack egg shells by gently tapping on a hard surface and rolling to loosen. Peel eggs completely, removing all shell fragments. Place peeled eggs in a medium mixing bowl.
- Use a fork to mash eggs, creating a chunky texture with varied egg piece sizes. Incorporate cottage cheese, blending thoroughly to create a creamy consistency.
- Season the mixture with salt, freshly ground black pepper, and a dash of smoked paprika. For additional flavor, fold in sweet pickle relish or finely chopped pickles.
- Toast sourdough bread slices until golden brown and crisp. Slice ripe avocado and layer onto the toasted bread.
- Generously spread the egg and cottage cheese mixture over the avocado-topped toast. Serve immediately while bread remains crisp and ingredients are fresh. Garnish with additional black pepper or herbs if desired.
Notes
- Swap cottage cheese for Greek yogurt to reduce fat and add protein while maintaining creamy texture.
- Air fryer method provides consistent egg cooking with less water usage and potential energy savings.
- Store egg salad in sealed container for maximum 3-4 days in refrigerator to ensure food safety and optimal freshness.
- Prep Time: 12 minutes
- Cook Time: 5 minutes
- Category: Lunch, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 280
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 6 g
- Protein: 16 g
- Cholesterol: 370 mg