Name: Egg Salad with Cottage Cheese - no mayo!
Prep time: 8 min
Cook time: 9 min
Total time: 17 min
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

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Looking for a quick, healthy lunch that’s packed with flavor? This Egg Salad with Cottage Cheese is a High Protein Egg Salad that swaps mayo for creamy cottage cheese, delivering 35 grams of protein per serving. Served on toasted sourdough with fresh avocado, this no-mayo twist on a classic is perfect for a light meal or snack, ready in just 17 minutes. Try this Egg Salad with Cottage Cheese for a nutritious, satisfying bite!

Why You’ll Love Egg Salad with Cottage Cheese

I’m obsessed with this Egg Salad with Cottage Cheese because it’s a High Protein Egg Salad that’s both delicious and easy to make. The cottage cheese adds creaminess and boosts protein, while the tangy pickles and smoky paprika elevate the flavor. This High Protein Egg Salad is perfect for meal prep, quick lunches, or healthy snacks, and it’s versatile enough for any occasion!

Ingredients for Egg Salad with Cottage Cheese

Here’s what you’ll need for Egg Salad with Cottage Cheese (serves 4):

6 large eggs
¾ cup low-fat cottage cheese
½ tsp salt
¼ tsp black pepper
½ tsp smoked paprika
2 tbsp sweet pickle relish or diced pickles
4 slices sourdough bread
1 avocado, sliced

Equipment

Medium pot or air fryer
Medium mixing bowl
Fork
Toaster or oven
Knife and cutting board
Measuring spoons

Ingredient Tips

Eggs: Use fresh eggs for boiling or air frying; older eggs peel more easily.
Cottage Cheese: Choose low-fat for a lighter dish; ensure it’s smooth for creamy texture.
Pickles: Sweet relish adds a classic tang; diced dill pickles work for a sharper flavor.
Sourdough: Opt for whole grain or gluten-free bread for dietary needs.
Avocado: Ripe but firm avocados slice best for a creamy topping.

Directions for Egg Salad with Cottage Cheese

Let’s make this Egg Salad with Cottage Cheese!

Cook the Eggs

I bring a medium pot of water to a boil, add 6 eggs, and boil for 9 minutes. Alternatively, I air fry at 270°F for 12 minutes. I transfer the eggs to an ice bath to cool, then peel and chop them with a fork.

Prepare the Egg Salad

In a medium bowl, I combine the chopped eggs with ¾ cup cottage cheese, ½ tsp salt, ¼ tsp black pepper, ½ tsp smoked paprika, and 2 tbsp pickle relish. I stir gently until creamy and well-mixed.

Toast and Slice

I toast 4 slices of sourdough bread until golden. I slice 1 avocado thinly for topping.

Assemble and Serve

I place avocado slices on each piece of toast, then spoon the egg salad evenly on top. I serve immediately for a fresh, delicious meal.

Nutrition

Prep Time: 8 minutes
Cook Time: 9 minutes
Total Time: 17 minutes
Servings: 4
Calories: ~320 kcal per serving
Macros per Serving: 20g carbs, 35g protein, 15g fat, 3g fiber

Variations

Try these twists on Egg Salad with Cottage Cheese:

Vegan Swap: Use mashed chickpeas or tofu instead of eggs for a vegan High Protein Egg Salad.
Spicy Kick: Add ¼ tsp crushed red pepper flakes for a fiery High Protein Egg Salad.
Herb Boost: Mix in 1 tbsp chopped dill or parsley for freshness.
Greek Yogurt: Swap cottage cheese for Greek yogurt for a tangier flavor.
Low-Carb: Serve in lettuce wraps instead of bread for a lighter option.

Serving Ideas:

Pair with Food and Tips’ Blackberry Cobbler for a complete meal and dessert spread.
Serve with a side of cucumber salad to complement the High Protein Egg Salad.
Offer at brunches or picnics for a quick, nutritious dish.

Storage

I store leftover Egg Salad with Cottage Cheese in an airtight container in the refrigerator for up to 3–5 days to maintain freshness. I keep it chilled and avoid freezing, as the cottage cheese may separate. For meal prep, I portion into containers and refrigerate, assembling with bread and avocado just before serving.

Serving Tips

Presentation: Serve on toasted sourdough with avocado fanned out for a vibrant look.
Garnish: Sprinkle extra paprika or chopped green onion for color.
Pairing: Enjoy with iced tea or a light smoothie to complement the High Protein Egg Salad.
Portion Size: About ½ cup egg salad per slice of toast for a satisfying serving.
Occasions: Perfect for quick lunches, meal prep, or casual brunches.

FAQs

Why add cottage cheese to egg?
Adding low-fat cottage cheese to egg salad creates a creamy texture and enhances the protein content, making it a delicious alternative to the traditional egg salad.

What to avoid in cottage cheese?
Avoid cottage cheese with added sugars or excessive salt, as these can compromise the taste and health benefits of your egg salad.

Is cottage cheese healthier than mayonnaise?
Yes, low-fat cottage cheese is often healthier than mayonnaise, providing extra protein and fewer calories than regular egg salad, making it a great option for an easy recipe.

Can you make hardboiled eggs in the air fryer?
Yes, I love using the air fryer to hardboil my eggs. It saves so much time.

Can I make this egg salad vegan?
Yes, swap eggs for mashed chickpeas or tofu and use dairy-free cottage cheese or silken tofu for a vegan version that’s still creamy and protein-packed.

How can I add more flavor to the egg salad?
Boost flavor with 1 tsp Dijon mustard, a squeeze of lemon juice, or 2 tbsp chopped green onion for a zesty, vibrant twist.

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Conclusion

This Egg Salad with Cottage Cheese is a quick, nutritious twist on a classic, delivering creamy texture and 35 grams of protein without mayo. Perfect for lunches or snacks, it’s easy to make and endlessly versatile. Whip up this Egg Salad with Cottage Cheese and enjoy a High Protein Egg Salad that’s sure to become a favorite!