Egg Salad with Cottage Cheese on Sourdough Toast Recipe

Introduction

This Egg Salad with Cottage Cheese offers a creamy, protein-packed alternative to traditional mayo-based recipes. It’s light, flavorful, and perfect for a quick lunch or snack on toasted sourdough bread.

Ingredients

• 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
• 2 slices sourdough bread
• ½ avocado (sliced)

Instructions

1. Step 1: Bring a pot of water to a boil. Gently add the eggs and boil for 9 minutes. Alternatively, air fry eggs at 270°F for 12 minutes.
2. Step 2: Immediately transfer the cooked eggs to an ice bath to stop the cooking process. Once cool, peel the eggs.
3. Step 3: In a medium bowl, mash the peeled eggs with a fork. Add cottage cheese, salt, black pepper, and smoked paprika. Stir in sweet pickle relish or diced pickles if using, for added tang.
4. Step 4: Toast the sourdough bread slices. Layer avocado slices on each toast, then spoon the egg salad on top. Serve immediately.

Tips & Variations

• Use Greek yogurt instead of cottage cheese for a smoother texture and tangy flavor.
• Add fresh herbs like chives or dill to brighten the salad.
• For extra crunch, include finely chopped celery or red onion.

Storage

Store leftover egg salad in an airtight container in the refrigerator for up to 2 days. Keep avocado slices separate to avoid browning. Reheat is not recommended; serve cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this egg salad without eggs?

Eggs are the main ingredient here, so they can’t be omitted. For a similar creamy salad without eggs, consider using chickpeas or tofu as a base.

Is cottage cheese necessary?

Cottage cheese replaces mayo to keep the salad lighter and higher in protein, but you can substitute it with plain Greek yogurt or a small amount of mayonnaise if preferred.

Egg Salad with Cottage Cheese on Sourdough Toast Recipe

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★★★★★

4.6 from 52 reviews

• Author: Julian
• Total Time: 22 minutes
• Yield: 2 servings 1x
• Diet: Low Fat

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Description

This egg salad recipe reinvents the classic by swapping out mayo for creamy cottage cheese, resulting in a lighter, protein-packed filling. Soft-boiled eggs are combined with cottage cheese, seasoned with salt, black pepper, and smoked paprika, then complemented by sweet pickle relish for a tangy twist. Served on toasted sourdough with fresh avocado slices, it makes a nutritious and satisfying sandwich or open-faced toast perfect for any meal.

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Ingredients

Scale 1x2x3x

Egg Salad

• 6 large eggs
• ½ cup cottage cheese
• ½ teaspoon salt
• Pinch of black pepper
• Pinch of smoked paprika
• 1 tablespoon sweet pickle relish or diced pickles (optional)

Assembly

• 2 slices sourdough bread
• ½ avocado, sliced

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Instructions

1. Cook the Eggs: Bring a pot of water to a rolling boil. Gently add the eggs and boil for 9 minutes to achieve hard-boiled eggs. Alternatively, air fry the eggs at 270°F for 12 minutes if using an air fryer. Once cooked, immediately place eggs in an ice bath to halt the cooking process. Let them cool completely before peeling.
2. Prepare the Egg Salad: In a medium bowl, mash the peeled eggs using a fork until broken into small pieces. Mix in the cottage cheese thoroughly, then season with salt, black pepper, and smoked paprika to taste. For added flavor and a subtle tang, stir in the sweet pickle relish or diced pickles if using.
3. Assemble the Toast: Toast the sourdough bread slices until golden and crisp. Layer avocado slices evenly over each toast, then generously spoon the prepared egg salad on top. Serve immediately to enjoy the combination of creamy textures and fresh flavors.

Notes

• For creamier egg salad, use full-fat cottage cheese.
• If you don’t have sweet pickle relish, finely diced dill pickles can be used as a substitute.
• Air frying the eggs offers a unique alternative texture and eliminates the need for boiling water.
• Optionally, add fresh herbs like chives or dill for extra freshness.
• This salad can be stored in the refrigerator for up to 2 days but is best enjoyed fresh.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Salad
• Method: Boiling
• Cuisine: American

Keywords: egg salad, cottage cheese, no mayo, healthy egg salad, sourdough toast, avocado toast, protein-packed snack, low-fat salad