Egg Salad Cottage Cheese

Don't drown eggs in mayo for egg salad - let fresh stuff do the talking while you get a filling, protein-packed meal. This take swaps in cottage cheese for all the creaminess you want plus extra nutritional perks. After tons of kitchen experiments, I've nailed this mix that's both light and filling, ready for everything from quick work lunches to fancy tea parties.

I came up with this no-mayo version when I was trying to eat better and needed more protein without heavy stuff. Now I make it all the time, especially with ripe avocado on crunchy sourdough. Even my picky teenager likes this better than the old-school version.

Key Ingredients

• Eggs: Get the freshest ones you can for best taste and yellow yolks. Make sure they're kept cold and don't have any cracks.
• Cottage Cheese: Go for small or medium curds to keep things smooth. The full-fat kind is yummiest, but low-fat works too.
• Smoked Paprika: This gives a nice smoky kick that makes everything taste better. Check that it smells strong.
• Sweet Pickle Relish: Brings tang and little crunchy bits. Try to find ones without fake sweeteners.
• Sourdough Bread: A tasty sourdough makes the perfect tangy base. Just-baked is best.
• Avocado: Pick ones that aren't too soft or too hard. They should feel a bit heavy.
• Black Pepper: Grinding it fresh really does taste way better.
• Sea Salt: The fine kind mixes in better with everything else.

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Step-by-Step Cooking Guide

Perfect Hard-Boiled Eggs

Put enough water in a pot to cover eggs by 1 inch. Heat water until it's gently bubbling. Carefully drop room-temp eggs into the water with a slotted spoon. Time for exactly 9 minutes to get firm but creamy centers. While waiting, make an ice bath in a big bowl. Move eggs straight to the ice when time's up. Let them cool fully, about 5 minutes. Tap and roll eggs on your counter to break shells. Peel them under running water for easy shell removal.

Air Fryer Method (Alternative)

Heat air fryer to 270°F. Put eggs right in the basket. Cook them for 12 minutes exactly. Move them right away to your ice bath. Cool and peel just like the boiled ones.

Preparing The Base

Cut peeled eggs into small, even chunks. Put cottage cheese in a bowl and break up any big lumps. Throw in smoked paprika, salt, and fresh ground pepper. Mix everything together carefully. Taste it and add more seasoning if needed.

Adding Mix-ins

Mix in sweet pickle relish after draining extra liquid. Add any extras you want like chopped red onion or herbs. Stir until everything's mixed well. Wait 5 minutes for flavors to blend together.

Assembly

Toast your sourdough until it's golden. Smash ripe avocado and spread it on the warm toast. Pile on plenty of egg salad mix. Finish with extra black pepper and paprika if you want.

When I first started playing around with healthier egg salads, my mom told me her trick of adding a tiny bit of smoked paprika. It gives that little something extra that makes people wonder what's in it.

Texture Options

You can switch this recipe up so many ways. Sometimes I leave the eggs chunkier if I want more bite, or I'll quickly blend the cottage cheese for a smoother spread. Each way gives you something a bit different but always tasty.

Plan-Ahead Tricks

This mix comes together fast, but I often make twice as much on Sundays for easy grab-and-go lunches all week. It actually tastes better after sitting in the fridge overnight, though I always wait to add fresh avocado until I'm ready to eat.

Ways To Serve It

Try setting up a pretty brunch spread with this egg salad next to fresh veggies, whole grain crackers, and some fruit. It's now my favorite thing to make when friends come over on weekends.

This egg salad has turned into my go-to dish for spring get-togethers and light meals. It shows that eating better doesn't mean bland food - sometimes the healthy version tastes even better than the original. The mix of protein-packed eggs and cottage cheese with creamy avocado makes a meal that keeps you going all day without weighing you down.

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Frequently Asked Questions

→ How long will this keep in the fridge?

It stays fresh in the fridge for up to three days if sealed in an airtight container.

→ Can I make this without using bread?

Sure! Try it in lettuce cups for a low-carb option or just eat it on its own.

→ How do I make sure my eggs are cooked perfectly?

Cook them for exactly nine minutes, then cool them fast in an ice bath to stop them from overcooking.

→ Is there something else I can use instead of cottage cheese?

Yes, Greek yogurt works too and gives a slightly different creamy texture.

→ Why is this egg salad loaded with protein?

Both the eggs and cottage cheese add up to pack 35 grams of protein per serving.