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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: Bring Eggs to a Boil or Air Fry Start by filling a pot with water, enough to submerge the eggs completely. Place it on the stove and bring the water to a rolling boil. Gently lower the eggs into the boiling water and let them cook for exactly 9 minutes. If you're in the mood for a gadget-friendly approach, you can opt to use an air fryer. Set it to 270°F and let the eggs cook for 12 minutes. Both methods yield perfectly cooked eggs, so take your pick!

2. Step 2: Cool the Eggs Quickly Once the eggs are cooked, it's crucial to stop the cooking process immediately. Transfer them to a bowl of ice water. This will not only stop the cooking but also make peeling a breeze later on. Let them sit in this icy bath until completely cool to the touch.

3. Step 3: Peel and Mash the Eggs After the eggs have chilled, it's time to get to peeling. Gently tap each egg on a hard surface to crack the shell, then roll it to help loosen the shell. Peel the eggs, revealing their smooth white surface. Place them in a medium bowl and grab a fork to start mashing. You want a fairly chunky consistency here, with bits of yolk and white happily mingling together.

4. Step 4: Mix in the Flavorful Ingredients Now, let's add some creaminess and flavor to our mashed eggs. Stir in the cottage cheese, which will give a creamy texture without the need for mayo. Season with salt, a pinch of black pepper, and a hint of smoked paprika for a subtle smoky depth. If you're a fan of a little tang, incorporate a tablespoon of sweet pickle relish or some diced pickles into the mix for extra zing.

5. Step 5: Toast and Top with Avocado While the flavors meld together in the egg salad, toast two slices of sourdough bread to a golden brown. Once toasted, layer the slices with fresh, creamy avocado. The smoothness of the avocado pairs beautifully with the egg salad, adding another layer of deliciousness.

6. Step 6: Assemble Your Egg Salad Toast Finally, spoon the prepared egg salad generously over the avocado-topped toast. Make sure every bite has a bit of everything: creamy avocado, flavorful egg salad, and crunchy toast. Serve immediately for a delightful and satisfying meal. Enjoy the fresh flavors and the realization that a classic dish can be reinvented with just a few simple tweaks!

Notes

Crafting the perfect egg salad without mayonnaise comes with its quirks, but don’t be daunted. One common misstep is overcooking the eggs, leading to a rubbery texture. To avoid this pitfall, make sure to transfer those eggs straight to an ice bath after cooking—they’ll thank you with a perfect texture.

Another catch? Not giving your cottage cheese a little love before mixing. A quick stir ensures it blends smoothly, avoiding any lumps.

Don’t forget the relish or pickles! They’re the secret zing that elevates the whole experience. Skipping them might leave your salad a tad bland. Lastly, keep an eye on your toast; nobody likes burnt sourdough. Happy cooking!

Keywords: Egg Salad, Cottage Cheese Salad, No Mayo Egg Salad, Creamy Egg Salad, Healthy Egg Salad, Cottage Cheese Dressing, Mayo-Free Egg Salad, Protein-Rich Egg Salad, Light Egg Salad.