Egg salad often gets a bad rap for being soggy or bland, but I’m here to prove it doesn’t have to be that way. This Egg Salad with Cottage Cheese — no mayo! is creamy, flavorful, and a clever swap that keeps things light without sacrificing taste. You’ll love the texture that the cottage cheese brings, and trust me, it’s a game changer. Plus, it comes together in a snap, making it perfect for busy weeknights or quick lunches.
Egg Salad with Cottage Cheese – No Mayo!
- Total Time: 22 minutes
- Yield: 2 servings 1x
- Diet: Low Carb, High Protein
Description
A creamy, flavorful egg salad made with cottage cheese instead of mayo, perfect for quick lunches or busy weeknights.
Ingredients
- 6 large eggs
- ½ cup cottage cheese
- ½ teaspoon salt
- Pinch of black pepper
- Pinch of smoked paprika
- 1 tablespoon sweet pickle relish or diced pickles
- 2 slices sourdough bread
- ½ avocado (sliced)
Instructions
- Bring a pot of water to a rolling boil, then gently add the eggs. Boil for exactly 9 minutes or cook in an air fryer at 270°F for 12 minutes.
- Transfer the eggs to an ice bath immediately to stop cooking. Once cooled, peel them under running water.
- In a medium bowl, mash the peeled eggs so big chunks and smooth bits remain.
- Stir in the cottage cheese, salt, black pepper, and smoked paprika. Fold in sweet pickle relish or diced pickles.
- Toast the slices of sourdough bread until golden.
- Layer avocado slices on each piece of toast, then add a generous scoop of egg salad on top.
Notes
Store egg salad in an airtight container in the refrigerator for up to three days. Keep bread separate until ready to eat to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Boiling, Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 372mg
Why This Egg Salad with Cottage Cheese Never Fails
When it comes to egg salad, using cottage cheese instead of mayo offers both creaminess and a nutritional boost. It’s protein-packed and adds a rich flavor without the heaviness that mayo can sometimes bring. Follow my simple steps to whip up a delightful egg salad that your family will request repeatedly.
Your Ingredient Lineup
- 6 large eggs
- ½ cup cottage cheese
- ½ teaspoon salt
- Pinch of black pepper
- Pinch of smoked paprika
- 1 tablespoon sweet pickle relish or diced pickles
- 2 slices sourdough bread
- ½ avocado (sliced)
Cooking Method Made Simple
Cook the Eggs
- Boiling: Bring a pot of water to a rolling boil, then gently add the eggs. Boil for exactly 9 minutes.
- Air Fryer Option: Set your air fryer to 270°F and cook the eggs for 12 minutes. Trust me, they come out perfectly cooked this way.
- Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, peel them—avoid the heartbreak of rubbery eggs by peeling them under running water for easy removal.
Prepare the Egg Salad
- In a medium bowl, mash your peeled eggs with a fork, so you’ve got a nice mix of big chunks and smooth bits.
- Stir in the cottage cheese, salt, black pepper, and a pinch of smoked paprika. For an added zing, fold in the sweet pickle relish or diced pickles.
Assemble
- Toast those beautiful slices of sourdough bread until perfectly golden.
- Layer the avocado slices on each slice of toast, followed by a generous scoop of your egg salad. Voilà! Quick, delightful, and oh-so-satisfying.
Nutrition Breakdown
- Serving Size: 1 sandwich
- Calories: 350
- Protein: 22g
- Carbs: 30g
- Fat: 15g
- Fiber: 6g
Balanced and filling without feeling heavy, this dish makes for an excellent meal at any time of day.
Serving & Pairing Ideas
This egg salad is great on its own, but why not elevate it? Serve it alongside a crisp garden salad or some fresh fruit for a well-rounded meal. It also works wonderfully for brunch or picnics. You can even serve it in lettuce wraps for a low-carb twist!
Storage & Reheat Tips
Got leftovers? No worries! Store your egg salad in an airtight container in the refrigerator for up to three days. Just keep the bread separate until you’re ready to eat—nobody likes soggy sandwiches. If you want to keep it longer, consider freezing the egg salad. When you’re ready, just defrost in the fridge overnight, mash lightly to refresh the texture, and assemble it fresh again.
Smart Tips
- Peel eggs under running water: It helps remove the shells more smoothly.
- Use fresh herbs: A handful of chopped chives or dill can add a delightful pop of flavor.
- Experiment with spices: A dash of curry powder or dill pickle juice can give this salad a refreshing twist.
- Perfect for meal prep: Make a large batch and portion it for quick lunches throughout the week.
Creative Flavor Twists
- Mediterranean Style: Mix in diced sun-dried tomatoes, kalamata olives, and feta cheese for a tangy twist.
- Tex-Mex Kick: Add jalapeños, chopped cilantro, and a squeeze of lime juice, perfect for a taco night theme.
- Herbed Avocado: Swap half of the cottage cheese for smashed avocado and stir in a bit of lemon zest for a vibrant touch.
Quick Questions, Straight Answers
Is egg salad with cottage cheese healthier than traditional recipes?
Absolutely! Using cottage cheese reduces fat while adding protein, making it a healthier alternative.
Can I use different types of cheese?
Sure! Crumbled feta or ricotta can give different textures and flavors, so feel free to get creative.
How do you store egg salad to keep it fresh?
Store it in an airtight container in the fridge, ideally keeping it separate from bread until serving.
What bread goes best with this egg salad?
Sourdough’s tangy flavor complements the creamy egg salad nicely, but feel free to use whole grain or even lettuce wraps for a lighter option.
Now, armed with this recipe, you can confidently tackle egg salad without the mayo, all while impressing your family with a meal that’s both nutritious and delicious!
