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Egg Salad with Cottage Cheese – no mayo!

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Egg Salad with Cottage Cheese – no mayo! is a refreshing take on the classic dish that combines creamy cottage cheese and hard-boiled eggs for a protein-packed meal that’s both satisfying and healthy. Perfect for lunch or as a snack, this versatile recipe is quick to prepare at just 17 minutes, making it ideal for busy days. Serve it on toast, in wraps, or straight from the bowl—it’s bound to please everyone’s palate!

Ingredients

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  • 6 large eggs
  • ½ cup cottage cheese
  • ½ tsp salt
  • Pinch of black pepper
  • Pinch of smoked paprika
  • 1 tbsp sweet pickle relish or diced pickles
  • 2 slices sourdough bread (for serving)
  • ½ avocado, sliced (for serving)

Instructions

  1. Boil a pot of water and add the eggs. Cook for 9 minutes.
  2. For an air fryer option, preheat to 270°F and cook eggs for 12 minutes.
  3. Transfer boiled eggs to ice water to cool before peeling.
  4. In a bowl, mash peeled eggs with a fork and mix in cottage cheese, salt, pepper, smoked paprika, and relish.
  5. Toast sourdough bread until golden brown. Layer slices of avocado on toast and top with egg salad.

Nutrition

Find it online: https://thelowcarbapp.com/egg-salad-with-cottage-cheese-no-mayo/

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