Egg Salad
A bright, creamy egg salad that’s light yet hearty, perfect for quick lunches and weekend brunch, especially when served on toasted sourdough with avocado slices.
Ingredients
For the egg salad
- 6 large large eggs Fresh large eggs are recommended.
- 0.5 cup cottage cheese Can be substituted with plain Greek yogurt.
- 0.5 tsp salt Adjust to taste.
- 1 pinch black pepper Adjust to taste.
- 1 pinch smoked paprika Sprinkle extra for garnish.
- 1 tbsp sweet pickle relish Optional, for extra zing.
For serving
- 2 slices sourdough bread Toasted for serving.
- 0.5 each avocado Sliced for topping the toast.
Instructions
Preparation (eggs)
- Place eggs in a single layer in a saucepan and cover with cold water by about an inch.
- Bring to a rolling boil, then cover, remove from heat, and let sit for 10-12 minutes for fully set yolks.
- Transfer eggs to an ice bath for 5 minutes to stop cooking and make peeling easier.
Mixing (salad base)
- While eggs chill, combine cottage cheese, salt, black pepper, and a pinch of smoked paprika in a bowl.
- Stir in the sweet pickle relish if using. Taste and adjust seasoning.
Assembling (final salad)
- Peel and roughly chop the cooled eggs.
- Fold the eggs gently into the cottage cheese mixture to keep some chunky texture.
- If the mixture seems too watery, drain a bit of liquid from the cottage cheese or let the salad rest in the fridge for 5-10 minutes.
Toasting & topping
- Toast sourdough slices until golden.
- Fan avocado slices on each slice, then scoop egg salad on top.
- Finish with an extra sprinkle of smoked paprika and a grind of black pepper.
Notes
Best served chilled on toasted sourdough with avocado slices. Can also be served in lettuce cups for a low-carb option. Store in an airtight container for 3-4 days, but not recommended for freezing.