Egg Salad with Cottage Cheese on Sourdough Toast Recipe

Introduction

This egg salad with cottage cheese is a creamy, protein-packed twist on the traditional recipe—without any mayo. It’s quick to make, flavorful, and perfect for a light lunch or snack served on toasted sourdough with avocado slices.

Ingredients

• 6 large eggs
• ½ cup cottage cheese
• ½ tsp salt
• Pinch of black pepper
• Pinch of smoked paprika
• 1 tbsp sweet pickle relish or diced pickles
• 2 slices sourdough bread
• ½ avocado (sliced)

Instructions

1. Step 1: Bring a pot of water to a boil and gently add the eggs. Boil for 9 minutes. Alternatively, air fry the eggs at 270°F for 12 minutes.
2. Step 2: Immediately transfer the eggs to an ice bath to stop the cooking process. Once cool, peel the eggs carefully.
3. Step 3: In a medium bowl, mash the peeled eggs with a fork. Add the cottage cheese, salt, black pepper, and smoked paprika. Stir to combine. If desired, fold in the sweet pickle relish or diced pickles for extra tang.
4. Step 4: Toast the sourdough bread slices until golden and crisp.
5. Step 5: Layer avocado slices on each toast, then spoon the prepared egg salad evenly on top. Serve immediately.

Tips & Variations

• For a smoother texture, blend the cottage cheese slightly before mixing.
• Swap smoked paprika for a pinch of curry powder to change up the flavor profile.
• Add fresh herbs like dill or chives for a fresh, vibrant taste.
• Use whole grain or rye bread instead of sourdough for a different base.

Storage

Store leftover egg salad in an airtight container in the refrigerator for up to 2 days. The salad may firm up as it chills—just stir gently before serving. For best texture, avoid pre-toasting bread before storing; toast fresh when ready to eat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cottage cheese in this recipe?

Yes, low-fat cottage cheese works well and keeps the dish lighter. Just note the texture might be a bit less creamy.

Is it necessary to peel the eggs before mixing?

Yes, peeling the eggs is essential to avoid hard shells in your salad and to achieve a smooth consistency.

Egg Salad with Cottage Cheese on Sourdough Toast Recipe

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4.7 from 84 reviews

A healthy and delicious Egg Salad with Cottage Cheese that replaces traditional mayo with creamy cottage cheese, making it lighter but still packed with flavor. Perfect for a quick breakfast or lunch, served on toasted sourdough bread with avocado slices for added creaminess and nutrition.

• Author: lina
• Prep Time: 5 minutes
• Cook Time: 12 minutes (air fryer) or 9 minutes (boiling) plus cooling time
• Total Time: 17 minutes
• Yield: 2 servings 1x
• Category: Lunch
• Method: Boiling
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Egg Salad

• 6 large eggs
• ½ cup cottage cheese
• ½ tsp salt
• Pinch of black pepper
• Pinch of smoked paprika
• 1 tbsp sweet pickle relish or diced pickles (optional)

To Serve

• 2 slices sourdough bread
• ½ avocado, sliced

Instructions

1. Cook the Eggs: Bring a pot of water to a boil. Carefully add the 6 large eggs and boil for 9 minutes until hard-boiled. Alternatively, you can air fry the eggs at 270°F (about 132°C) for 12 minutes. After cooking, immediately transfer the eggs to an ice bath to stop the cooking process and make peeling easier. Once cool, peel the eggs.
2. Prepare the Egg Salad: In a medium bowl, mash the peeled eggs with a fork until broken down but still slightly chunky. Add ½ cup cottage cheese, ½ teaspoon salt, a pinch of black pepper, and a pinch of smoked paprika. Mix well. If you like a tangy flavor, fold in 1 tablespoon of sweet pickle relish or diced pickles.
3. Assemble: Toast 2 slices of sourdough bread until golden and crisp. Lay the sliced half avocado evenly over each slice of toast. Spoon the prepared egg salad generously on top of the avocado. Serve immediately and enjoy your nutritious egg salad toast.

Notes

• Using cottage cheese instead of mayo reduces fat and adds protein for a healthier twist.
• You can customize the seasoning by adding fresh herbs like dill or chives for extra freshness.
• The air fryer method is a convenient alternative to boiling for perfectly cooked eggs.
• To make this recipe vegan, substitute eggs and cottage cheese with plant-based alternatives.
• Toast bread just before assembling to keep it crisp and prevent sogginess.

Keywords: Egg Salad, Cottage Cheese, Healthy Egg Salad, No Mayo Egg Salad, Low Fat Lunch, Avocado Toast, Sourdough Toast