Egg Salad with Cottage Cheese
Egg Salad with Cottage Cheese is a creamy sandwich filling made with hard-boiled eggs, cottage cheese, pickle relish, avocado, and toasted sourdough. It is a smart high-protein lunch or light dinner that works well for meal prep when the bread and avocado are added fresh.
Equipment
- Medium saucepan
- Mixing bowl
- Fork
- Knife
- Toaster
Ingredients
- 6 large eggs
- 1/2 cup cottage cheese
- 1/2 tsp salt
- 1 pinch black pepper
- 1 pinch smoked paprika
- 1 tbsp sweet pickle relish or diced pickles
- 2 slices sourdough bread
- 1/2 avocado sliced
Instructions
- Place the eggs in a saucepan, cover with water, bring to a boil, then simmer until fully cooked.
- Move the eggs to cold water and let them cool before peeling.
- Peel and chop the eggs into small pieces, or mash part of them with a fork.
- Mix the eggs with cottage cheese, salt, black pepper, smoked paprika, and relish until creamy.
- Toast the sourdough until firm and lightly golden.
- Spoon the egg salad onto toast, layer with avocado slices, and serve right away.
Notes
Storage: Store the egg salad in an airtight container in the refrigerator for up to 3 days and keep bread separate until serving.
Freezing: Freezing is not recommended because cooked eggs and cottage cheese can release liquid and lose their creamy texture.
Expert Tips: Drain extra liquid from the cottage cheese if needed and cool the eggs fully before chopping for the best texture.
Meal Prep: Boil the eggs ahead and mix the salad when ready, then add avocado and toast fresh for each serving.
Variations: Add Dijon mustard, fresh dill, chives, celery, or hot sauce to change the flavor without complicating the recipe.
Serving Ideas: Serve on sourdough, in lettuce cups, over greens, or with crackers for a smaller lunch plate.