Description
A creamy, mayo-free egg salad with cottage cheese, perfect for breakfast or brunch.
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 (optional)
- 2 slices sourdough bread
- ½ avocado (sliced)
Instructions
- Boil eggs in a pot of water for 9 minutes or air fry at 270°F (130°C) for 12 minutes. Transfer to an ice bath, then peel.
- In a medium bowl, mash the peeled eggs gently with a fork; stir in cottage cheese, salt, black pepper, smoked paprika, and relish or pickles if desired.
- Toast sourdough bread until golden brown, layer avocado on each slice, then spoon the egg salad generously on top.
Notes
Avoid overmixing the egg salad to maintain some texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Boiling, Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 3g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 370mg