Description
A light yet satisfying salad combining hard-boiled eggs, creamy cottage cheese, ripe avocado, and tangy pickle relish, served on crusty sourdough bread.
Ingredients
Main Ingredients
- 1 half Avocado (Dice last to keep it green.)
- 6 large Eggs (Hard boil before peeling.)
- 1 tbsp Sweet pickle relish or diced pickles (Provides a bright pop.)
- 1 pinch Black pepper (Fresh-ground if possible.)
- 1 pinch Smoked paprika (Adds warmth and depth.)
- 1/2 tsp Salt (Adjust according to cottage cheese taste.)
- 2 slices Sourdough bread (Serve toasted or on a fresh plate.)
- 1/2 cup Cottage cheese (High in protein; choose brand wisely for saltiness.)
Instructions
Preparation
- Hard boil the eggs, then peel and chop them.
- In a mixing bowl, combine the chopped eggs, cottage cheese, diced avocado, sweet pickle relish, black pepper, smoked paprika, and salt.
- Mix well until all ingredients are combined.
- Serve the egg salad on sourdough bread or as desired.
Notes
Store leftovers in an airtight container for 2-3 days. Avoid mashing avocado if storing, add fresh slices when serving. The contrast of warm bread and cool filling is satisfying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Salad
- Cuisine: American