Description
A creamy, mayo-free egg salad made with cottage cheese and avocado, perfect for a light lunch or picnic.
Ingredients
- 6 large eggs
- 1/2 cup cottage cheese
- 1/2 tsp salt
- Pinch black pepper
- Pinch smoked paprika
- 1 tbsp sweet pickle relish or diced pickles (optional)
- 2 slices sourdough bread, toasted
- 1/2 avocado, sliced
Instructions
- Hard-boil the eggs using the stovetop method: Bring a pot of water to a boil, add eggs, and boil for 9 minutes. Transfer to an ice bath for 5-10 minutes, then peel.
- For the air fryer method: Place eggs in the basket and air fry at 270°F (130°C) for 12 minutes, then cool in an ice bath before peeling.
- In a medium bowl, roughly mash peeled eggs with a fork. Add cottage cheese, salt, black pepper, and paprika, stirring to combine. Fold in pickles if using.
- Toast the sourdough, fan avocado slices on each slice, sprinkle with salt and pepper, then spoon the egg salad over the avocado.
- Serve immediately or keep chilled until serving.
Notes
For a smoother texture, blend the cottage cheese briefly. If making ahead, store egg salad and avocado separately to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Lunch
- Method: Boiling and Toasting
- Cuisine: American