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Flavorful Egg Salad

A quick, creamy egg salad transformed with simple ingredients into a delicious and nutritious dish, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Brunch, Lunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs Fresh large eggs are recommended.
  • ½ cup cottage cheese Can be substituted with plain Greek yogurt.
  • ½ tsp salt
  • Pinch black pepper
  • Pinch smoked paprika Sprinkle extra for garnish.
  • 1 tbsp sweet pickle relish or diced pickles Optional, for extra zing.
Serving Ingredients
  • 2 slices sourdough bread Toasted for serving.
  • ½ avocado (sliced) For topping the toast.

Method
 

Preparation
  1. Bring a pot of water to a boil, add the eggs, and boil for 9 minutes.
  2. Alternatively, for an air fryer option, air fry the eggs at 270°F for 12 minutes.
  3. Immediately plunge the boiled eggs into an ice bath to stop the cooking process.
  4. Once cool, peel the eggs and mash them in a medium bowl with a fork.
Mixing
  1. Add the cottage cheese, salt, black pepper, and smoked paprika to the mashed eggs.
  2. If desired, mix in sweet pickle relish or diced pickles.
Assembling
  1. Toast the sourdough bread slices.
  2. Place sliced avocado on each toast and spoon the egg salad on top.
  3. Garnish with extra smoked paprika and serve.

Notes

Store leftovers in a sealed container in the fridge for up to 3 days. Best enjoyed fresh. Avoid freezing for the best texture.