Egg Salad with Cottage Cheese (Printer-Friendly Version)

Eggs and cottage cheese create a creamy, wholesome salad. Satisfying with toast or lettuce wraps and ready in minutes.

# What You'll Need:

→ Egg Salad

01 - 6 large eggs
02 - 1/2 cup cottage cheese (full fat recommended)
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/4 teaspoon smoked paprika
06 - 1 tablespoon sweet pickle relish

→ For Serving

07 - 4 slices sourdough bread
08 - 1 avocado, sliced

# Steps to Follow:

01 - Bring a large pot of water to a rolling boil. Using a slotted spoon, gently lower the eggs into the water and cook for 9 minutes for firm yet creamy yolks. Alternatively, set an air fryer to 270°F and cook eggs for 12 minutes.
02 - Fill a medium bowl with ice and cold water. As soon as the eggs are finished, transfer them to the ice bath and let cool for at least 5 minutes to stop cooking and ensure easy peeling.
03 - Gently crack each egg on a hard surface, roll to loosen the shell, and peel. Rinse under cool water to remove any shell fragments.
04 - Place the peeled eggs in a medium mixing bowl and mash with a fork to desired texture. Add cottage cheese and mix until thoroughly combined for a creamy base.
05 - Add salt, black pepper, and smoked paprika. Fold the mixture gently to integrate the seasonings throughout. Stir in sweet pickle relish, distributing evenly without overmixing.
06 - Toast sourdough bread slices until golden brown and crisp on the outside while maintaining a soft interior.
07 - Fan avocado slices across each piece of toasted sourdough. Spoon the egg salad evenly over the avocado. Serve immediately.

# Additional Tips:

01 - For creamy, easy-to-peel eggs, always start with boiling water and finish with an ice bath.
02 - Let egg salad rest refrigerated for at least 30 minutes before serving to enhance flavor.
03 - Full fat cottage cheese yields the richest, creamiest texture.
04 - Egg salad stores well refrigerated for up to 3 days. Assemble sandwiches fresh to preserve texture.
05 - For a low-carb option, substitute bread with crisp lettuce cups.
06 - Greek yogurt can be used in place of cottage cheese for a tangier taste.

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