Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Egg Salad with Cottage Cheese on Sourdough Toast Recipe

★★★★★

4.6 from 52 reviews
  • Author: Julian
  • Total Time: 22 minutes
  • Yield: 2 servings 1x
  • Diet: Low Fat

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.

Ingredients

Scale

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

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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://juliandempsey.com/egg-salad-with-cottage-cheese-on-sourdough-toast-recipe/