Egg Salad Cottage Cheese (Printer-Friendly)
A creamy protein blend of eggs and cottage cheese served over toast or in crisp lettuce cups.
# List of Ingredients:
→ Egg Salad Base
01 -
6 large eggs
02 -
1 cup full fat cottage cheese
03 -
1/2 teaspoon kosher salt
04 -
1/4 teaspoon freshly ground black pepper
05 -
1/4 teaspoon smoked paprika
06 -
2 tablespoons sweet pickle relish
→ Serving Ingredients
07 -
4 slices sourdough bread
08 -
1 medium avocado, thinly sliced
# Preparation Steps:
01 -
Bring a pot of water to a rolling boil over high heat. Gently lower eggs into the water using a slotted spoon. Boil for 9 minutes for set yet tender yolks, or use an air fryer at 270°F for 12 minutes.
02 -
While eggs cook, fill a bowl with ice and cold water. Immediately transfer eggs to the ice bath after cooking to halt the process and cool for at least 5 minutes.
03 -
Tap eggs gently on a hard surface, roll to crack the shell, and peel beginning at the wide end. Rinse under cool water to remove shell fragments.
04 -
Add peeled eggs to a medium bowl. Mash eggs to desired consistency with a fork. Blend in cottage cheese thoroughly for a creamy texture.
05 -
Sprinkle salt, black pepper, and smoked paprika over the mixture. Gently fold to combine. Add sweet pickle relish and stir just enough to incorporate without over-mixing.
06 -
Toast sourdough slices until golden brown. Layer sliced avocado evenly over each toast. Spoon egg salad over avocado and spread evenly.
# Additional Suggestions:
01 -
Let the egg salad stand in the refrigerator for at least 30 minutes before serving to allow flavors to develop fully.
02 -
For lower carbohydrate meals, serve in lettuce wraps or cucumber boats instead of bread.
03 -
Mixture stores well refrigerated in an airtight container for up to 3 days; assemble bread and avocado immediately before serving to avoid sogginess.
04 -
Full fat cottage cheese ensures optimal creaminess and richer results.