Egg Salad With Cottage Cheese (Ready-to-Print Version)
Creamy cottage cheese and eggs blend for a protein-rich, tangy filling—perfect over toasted bread or in lettuce wraps.
# What You’ll Need:
→ Salad Base
01 -
6 large eggs
02 -
1 cup cottage cheese, full fat recommended
→ Seasonings
03 -
1/4 teaspoon kosher salt
04 -
1/4 teaspoon freshly ground black pepper
05 -
1/4 teaspoon smoked paprika
06 -
2 tablespoons sweet pickle relish
→ To Serve
07 -
4 slices sourdough bread, toasted
08 -
1 avocado, sliced
# Step-by-Step Guide:
01 -
Bring a pot of water to a rolling boil over high heat. Lower the eggs gently into the water using a slotted spoon. Boil for 9 minutes for just-set yolks or use an air fryer at 270°F for 12 minutes.
02 -
Fill a bowl with ice and cold water. Immediately transfer the cooked eggs into the ice bath and let them cool for at least 5 minutes.
03 -
Tap eggs on a hard surface and gently roll to crack. Peel starting from the wider end, then rinse under cool water to remove shell fragments.
04 -
Place peeled eggs in a medium bowl and mash with a fork to desired consistency.
05 -
Add the cottage cheese to the mashed eggs and combine until cohesive.
06 -
Sprinkle in kosher salt, black pepper, and smoked paprika. Fold gently until evenly incorporated.
07 -
Mix in the sweet pickle relish, folding just until distributed.
08 -
Toast the sourdough bread slices until golden, maintaining a crisp exterior and soft center.
09 -
Layer avocado slices evenly across the toast. Spoon the egg and cottage cheese mixture atop the avocado, spreading evenly.
# Handy Tips:
01 -
To maximize ease of peeling, start eggs in already boiling water and use a rapid ice bath.
02 -
For enhanced flavor, let the prepared egg salad rest for 30 minutes in the refrigerator before serving.
03 -
Egg salad can be stored in an airtight container in the refrigerator for up to three days; assemble sandwiches fresh to prevent soggy bread.
04 -
Lettuce leaves may be used instead of bread for a low-carb serving option.