This recipe is a game-changer for anyone looking for a creamy, protein-packed lunch without the hassle of boiling water. By swapping traditional mayo for cottage cheese, you get a boost of protein and a much cleaner ingredient list.
Ingredients
- 3 Large eggs
- 1 Large ripe avocado
- ½ cup Daisy Cottage Cheese (Classic or Low Fat)
- ¼ cup Red onion, finely diced
- 3 tbsp Green onion, chopped
- ½ Lemon, juiced
- 1 tsp Salt
- 1 tsp Black pepper
- Optional: Red pepper flakes for a kick
- For serving: Romaine lettuce leaves or butter lettuce “boats”
Instructions
- Air-Fry the Eggs: Preheat your air fryer to 135°C (275°F). Place the cold eggs directly into the basket and “bake” for 15 minutes.
- The Ice Bath: Immediately transfer the eggs to a bowl of ice water for at least 5 minutes. This stops the cooking process and makes them incredibly easy to peel.
- Mash & Mix: Once peeled, place the eggs in a medium bowl and mash them to your desired consistency. Add the avocado and cottage cheese, mashing them together until creamy.
- Fold in Aromatics: Stir in the red onion, green onion, lemon juice, salt, and pepper.
- Serve: Scoop the salad into fresh lettuce boats and top with red pepper flakes if you like a bit of heat.
Nutrition Facts (Per Serving)
Serves 2
| Nutrient | Amount per Serving |
|---|---|
| Calories | 340 kcal |
| Protein | 18g |
| Healthy Fats | 22g |
| Carbohydrates | 12g |
| Fiber | 7g |
Pro Tips
- The “Perfect Peel” Secret: Adding a teaspoon of baking soda to your ice water can sometimes help the shells slide off even faster, though the air fryer method usually makes peeling a breeze on its own.
- Texture Control: If you prefer a chunkier salad, dice the eggs and avocado with a knife instead of mashing them with a fork.
- Meal Prep: To keep the avocado from browning if you’re eating this later, ensure the lemon juice is well-distributed. You can also press a piece of plastic wrap directly onto the surface of the salad before refrigerating.
- Beyond Lettuce: This mix also works beautifully as a high-protein spread on sourdough toast or as a dip with cucumber slices.
