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Cottage Cheese Egg Salad

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.
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Prep Time 8 minutes
Cook Time 9 minutes
Total Time 17 minutes
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.