Cottage Cheese Egg Salad

This Cottage Cheese Egg Salad is a protein-packed, no-mayo alternative to the traditional version that delivers incredible creaminess and flavor. By swapping mayonnaise for cottage cheese, you get a lighter lunch that provides a significant protein boost of up to 35 grams. Served on toasted sourdough with fresh avocado, this recipe is the perfect healthy snack or quick weekday meal.

Why You Will Love This Recipe

You will love this Cottage Cheese Egg Salad because it is incredibly quick to prepare, taking only 17 minutes from start to finish. It is an ideal choice for anyone looking to increase their protein intake without the heavy fats found in traditional mayonnaise-based salads. The combination of creamy cottage cheese and savory hard-boiled eggs creates a satisfying texture that pairs perfectly with crunchy sourdough bread and buttery avocado.

Ingredients

• 6 large eggs
• 1/2 cup cottage cheese
• 1/2 teaspoon salt
• Pinch of black pepper
• Pinch of smoked paprika
• 1 tablespoon sweet pickle relish or diced pickles
• 2 slices sourdough bread
• 1/2 avocado, sliced

Step-by-Step Instructions

1. Cook the Eggs: To boil the eggs, bring a pot of water to a boil, carefully add the eggs, and boil for 9 minutes. Alternatively, you can use an air fryer by cooking the eggs at 270°F for 12 minutes.
2. Cool and Peel: Immediately transfer the cooked eggs to an ice bath to stop the cooking process. Once they are cool to the touch, peel the eggs.
3. Prepare the Egg Salad: In a medium-sized bowl, mash the peeled eggs using a fork. Add the cottage cheese, salt, black pepper, and smoked paprika. If you enjoy a bit of tang, stir in the sweet pickle relish or diced pickles.
4. Toast and Slice: Toast your sourdough bread slices until golden brown and slice the avocado.
5. Assemble: Place the avocado slices on the toasted bread, then spoon a generous amount of the egg salad on top. Serve and enjoy immediately.

Expert Tips / Pro Tips

To achieve the perfect hard-boiled eggs, always use very cold water or an ice bath to shock the eggs immediately after cooking; this makes them much easier to peel. If you prefer an even smoother consistency, you can pulse the cottage cheese in a blender before mixing it with the eggs. For those looking for a low-carb alternative, try serving this egg salad in lettuce wraps instead of bread to increase your intake of Vitamin C while keeping the meal light.

Variations & Substitutions

There are many ways to customize this Cottage Cheese Egg Salad to suit your dietary needs:

• Vegan Option: Substitute the eggs with crumbled tofu or mashed chickpeas.
• Creamy Swap: Use Greek yogurt instead of cottage cheese for a similarly creamy texture with a tangy bite.
• Dairy-Free: Use silken tofu in place of cottage cheese.
• Seasoning: Swap smoked paprika for cumin for a different flavor profile, or use white pepper for a milder heat.
• Added Flavor: Elevate the dish by adding fresh lemon juice, chopped green onions, Dijon mustard, or finely diced red onion.
• Bread Alternatives: Swap sourdough for whole grain bread, rye, or even cucumber slices for a gluten-free snack.

Serving Suggestions

This versatile egg salad can be served in several ways. While it is delicious on toasted sourdough with avocado, you can also serve it as a dip with whole-wheat crackers or vegetable sticks like carrots and celery. For a hearty lunch, scoop the salad into a large bowl of mixed greens or tuck it into a whole-grain wrap with sprouts and tomato slices.

Storage, Freezing & Reheating

To store your leftover Cottage Cheese Egg Salad, place it in an airtight container and keep it in the refrigerator. It will stay fresh for 3 to 5 days, making it an excellent option for meal prep. It is not recommended to freeze this recipe, as the texture of both the eggs and the cottage cheese will change significantly upon thawing. This dish is best served chilled and does not require reheating.

Nutrition Information

Cottage Cheese Egg Salad

This Cottage Cheese Egg Salad is a protein-packed, no-mayo alternative to the traditional version that delivers incredible creaminess and flavor. By swapping mayonnaise for cottage cheese, you get a lighter lunch that provides a significant protein boost.

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 9 minutes mins

Total Time 17 minutes mins

Servings: 2 servings

Course: Lunch, Snack

Cuisine: American

Calories: 340

Ingredients Equipment Method Notes

Ingredients

  

• 6 large eggs
• 1/2 cup cottage cheese
• 1/2 teaspoon salt
• 1 pinch black pepper
• 1 pinch smoked paprika
• 1 tablespoon sweet pickle relish or diced pickles
• 2 slices sourdough bread
• 1/2 avocado sliced

Equipment

• Pot
• Bowl
• Air Fryer

Method

 

1. Cook the Eggs: To boil the eggs, bring a pot of water to a boil, carefully add the eggs, and boil for 9 minutes. Alternatively, you can use an air fryer by cooking the eggs at 270°F for 12 minutes.
   6 large eggs
2. Cool and Peel: Immediately transfer the cooked eggs to an ice bath to stop the cooking process. Once they are cool to the touch, peel the eggs.
3. Prepare the Egg Salad: In a medium-sized bowl, mash the peeled eggs using a fork. Add the cottage cheese, salt, black pepper, and smoked paprika. If you enjoy a bit of tang, stir in the sweet pickle relish or diced pickles.
   6 large eggs, 1/2 cup cottage cheese, 1/2 teaspoon salt, 1 pinch black pepper, 1 pinch smoked paprika, 1 tablespoon sweet pickle relish
4. Toast and Slice: Toast your sourdough bread slices until golden brown and slice the avocado.
   2 slices sourdough bread, 1/2 avocado
5. Assemble: Place the avocado slices on the toasted bread, then spoon a generous amount of the egg salad on top. Serve and enjoy immediately.

Notes

Use an ice bath immediately after cooking the eggs to make them much easier to peel. For a smoother texture, you can pulse the cottage cheese in a blender before mixing it with the eggs.

FAQ