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I’ve been making and testing a lot of cottage cheese recipes this year-some great, some awful. This Avocado Egg Salad with Cottage Cheese is a keeper.
It makes for a delicious, high protein packed meal (30 grams of protein) with some good fiber from avocado, and healthy sources of fat. A combination of ingredients and balanced eating approach that promotes satiety, muscle maintenance, and stable blood sugar levels.
This recipe comes together quickly, too (20 minutes or less). I’ve also included directions for my best method for making hard boiled eggs that creates tender whites, creamy yolk, and an easy shell to peel.
You’ll definitely want to bookmark this page and add the recipe to your lunch rotation. Serve on sourdough, pita bread or for lower carb intake – do a lettuce wrap.
Tip: I recommend using 2% Good Culture or small curd Breakstone cottage for best flavor and texture, and don’t substitute the green onion with another type of onion.
Reviews:
COOK TIME 20 minutes
Course Lunch
Cuisine American
Serving 1 person
Ingredients:
| 1. | 2 pasture raised hard boiled eggs |
| 2. | 1/2 cup 2% Good Culture cottage cheese or small curd Breakstone |
| 3. | 1/2 small avocado |
| 4. | 2 tablespoons sliced green onion |
Serving Suggestions
| 1. | 1 -2 slices toasted sourdough bread or 1 pita bread |
Directions:
Step 1.
1. Place eggs: in a single layer in a saucepan.
2. Add cold water: to cover the eggs by about one inch.
3. Heat: the water over high heat until it reaches a rolling boil-let eggs boil about 1 minute.
4. Remove from heat, cover the pot, and let the eggs sit.
5. Time: the resting period: about 10 minutes for medium eggs, 12 minutes for large, and 15 minutes for extra-large.
6. Drain: immediately and transfer the eggs to an ice bath for at least 5-10 minutes to cool completely. Don’t let eggs sit in ice bath longer than 10 minutes…
Step 2.
While eggs are resting, add a 1/2 small sliced avocado to a bowl. Mash a bit with a fork.
Fold in 1/2 cup of cottage cheese and combine with avocado.
Stir in sliced green onion to bowl and gently mix.
Cover and store in fridge until eggs are peeled.
Step 3.
Remove eggs from ice bath and peel.
You can slice or chop eggs prior to folding in to bowl of cottage cheese, avocado and green onions.
Step 4.
Serving suggestions:
Serve open faced on toasted sourdough slices.
Slice pita bread in half and fill pockets.
For low carb version: spoon the filling into individual Romaine or butter lettuce leaves.
Tried this recipe?
Mention @behealthyoga or tag #balancing_energy!
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