Egg Salad Cottage Cheese (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon diced pickles or sweet pickle relish
02 -
Pinch of smoked paprika
03 -
Pinch of black pepper
04 -
1/2 teaspoon table salt
05 -
1/2 cup cottage cheese
06 -
6 large eggs
→ For Serving
07 -
1/2 avocado, sliced
08 -
2 slices sourdough bread
# Instructions:
01 -
Pop the eggs into boiling water and let them cook for 9 minutes. Drop them straight into ice water to cool fast. Once they're chilly, peel the shells off.
02 -
Set the air fryer to 270°F and cook the eggs for 12 minutes. Cool them in an ice bath and peel when they're easy to handle.
03 -
Smash the peeled eggs with a fork in a medium-sized bowl. Toss in cottage cheese, salt, pepper, and smoked paprika. Mix in relish or finely diced pickles for a nice pop of flavor.
04 -
Toast the sourdough bread. Lay down avocado slices on each piece of toast and pile the egg salad on top.
# Notes:
01 -
Dunk eggs in super cold water after boiling to make peeling easy.
02 -
Use Greek yogurt instead of cottage cheese for a lighter twist.
03 -
Swap bread for lettuce wraps to make it low-carb.