Egg salad just got a seriously delicious upgrade—and once you try this version, there’s no going back. Imagine everything you love about classic egg salad: creamy, satisfying, and comforting—but made lighter, fresher, and packed with even more protein.
This cottage cheese version skips the mayo but keeps all the creamy goodness. Perfect for healthy meal prep, quick lunches, or clean eating, it’s a simple way to enjoy a high protein dish that feels indulgent yet nourishing.
Ingredients
- 6 large eggs
- ½ cup cottage cheese
- ½ teaspoon salt
- A pinch of black pepper
- A pinch of smoked paprika
- 1 tablespoon sweet pickle relish or finely chopped pickles
- 2 slices sourdough bread
- ½ avocado, sliced
Instructions
- Cook the Eggs:
Place eggs in boiling water and cook for about 9 minutes. Alternatively, cook them in an air fryer at 270°F for 12 minutes. - Transfer the eggs immediately into ice-cold water to stop the cooking process. Once cooled, peel off the shells.
- Make the Egg Salad:
In a mixing bowl, gently mash the eggs using a fork. Add cottage cheese, salt, pepper, and smoked paprika. Mix until creamy. Stir in relish or chopped pickles if desired. - Assemble the Dish:
Toast the sourdough slices until golden. Layer avocado slices on top, then spoon the egg salad over each piece.
Notes
- Cooling eggs in very cold water helps achieve perfectly cooked yolks.
- Greek yogurt can be used instead of cottage cheese for a lighter texture.
- For a low-carb option, serve in lettuce wraps instead of bread.
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