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Egg Salad With Cottage Cheese - No Mayo Recipe

Ingredients

• 6 large eggs
• 1/2 cup cottage cheese
• 1/2 tsp salt
• Pinch of black pepper
• Pinch of smoked paprika
• 1 tbsp sweet pickle relish or diced pickles
• 2 slices sourdough bread
• 1/2 avocado, sliced

Instructions

1. Step 1: Boil or Air Fry the Eggs
   Begin by filling a pot with water and bringing it to a lively boil. Once bubbling, gently lower six large eggs into the pot and let them cook for about nine minutes. Alternatively, if you're in a gadget-loving mood, pop your eggs into an air fryer set at 270°F and let them do their thing for 12 minutes. The air fryer method is a neat trick for hassle-free results!

2. Step 2: Cool the Eggs
   Right after cooking, swiftly transfer those hot eggs into a refreshing ice bath. This little plunge will halt the cooking process, keeping the yolks beautifully golden and the whites tender. Let them chill out for a few minutes until they're cool to the touch.

3. Step 3: Peel and Mash the Eggs
   Once the eggs are cool, give them a gentle tap to crack the shells and peel them. It's a bit like unwrapping a surprise! Place the peeled eggs in a medium-sized bowl and grab a fork to mash them to your preferred consistency. Whether you like it chunky or smooth, it's entirely up to you.

4. Step 4: Mix in the Cottage Cheese and Seasonings
   To your mashed eggs, add half a cup of creamy cottage cheese, a sprinkle of salt, and a pinch each of black pepper and smoked paprika. These seasonings bring everything to life. Mix until all the ingredients are well combined, creating a light and flavorful blend.

5. Step 5: Add Relish or Pickles
   If you're a fan of a tangy twist, stir in a tablespoon of sweet pickle relish or some finely diced pickles. This step adds a delightful zing to the salad, making each bite exciting and flavorful.

6. Step 6: Toast the Bread and Prep the Avocado
   While your egg mixture rests, take two slices of sourdough bread and toast them until they're golden and crisp. Meanwhile, slice half an avocado into thin, luscious slices. These will form the base of your delicious open-faced sandwich.

7. Step 7: Assemble the Egg Salad Toast
   Lay the avocado slices artfully over each slice of toasted bread. Then, generously spoon the egg salad mixture on top of the avocado. The combination of creamy eggs, buttery avocado, and crispy sourdough is pure bliss in every bite.

Enjoy your fresh take on egg salad without the mayo!

Notes

Whipping up egg salad with cottage cheese is a breeze, but there are a few hiccups to watch out for. One common slip-up is overcooking the eggs. Whether boiling or air-frying, sticking to the recommended times ensures they aren’t rubbery.

Another misstep is neglecting the ice bath—it's crucial for halting the cooking process and making peeling a breeze.

Then there’s the cottage cheese: choose a creamy variety to avoid a runny texture.

Finally, toast that sourdough to the perfect golden hue. Otherwise, you risk soggy bread. Stay mindful of these tips, and you’ll have a scrumptious meal every time!

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