Egg Salad with Cottage Cheese – No Mayo!

A Creamy Egg-celent Delight Awaits!

Ever taken a bite of something that instantly transports you to a sunny picnic? Let’s talk about this Egg Salad with Cottage Cheese that does just that — minus the mayo! It’s creamy, healthy, and can be whipped up in under 30 minutes. Perfect for a cozy lunch or a quick snack, this twist on the classic egg salad is sure to surprise and delight.

Why Make This Recipe

So, why should this egg salad be on your menu? First off, it’s a breeze to make – you can throw it together in one bowl without any fuss (your dishes will thank you!). Plus, it’s budget-friendly; who doesn’t love filling their belly without emptying their wallet? And we can’t forget that it’s family-approved—kids usually devour it in record time.

Ingredients

You don’t need fancy stuff — just these basics!

• 6 large eggs
• ½ cup cottage cheese
• ½ tsp salt
• Pinch of black pepper
• Pinch of smoked paprika
• 1 tbsp sweet pickle relish or diced pickles
• 2 slices sourdough bread
• ½ avocado (sliced)

Directions

1. Cook the Eggs: Boil a pot of water, add eggs, and boil for 9 minutes. Alternatively, air fry at 270°F for 12 minutes. Transfer eggs to an ice bath to cool before peeling.
2. Prepare the Egg Salad: In a bowl, mash the peeled eggs with a fork. Add cottage cheese, salt, black pepper, and smoked paprika. Stir in relish or pickles if using.
3. Assemble: Toast the sourdough slices until golden. Top with avocado slices and spoon the egg salad over.

How to Make Egg Salad with Cottage Cheese – No Mayo! (Overview)

Let’s break it down step-by-step! First, you prep your eggs, giving them a quick boil or a gentle air fry. Pro tip: an ice bath not only cools them swiftly but also makes peeling a piece of cake. Next, mash those boiled beauties and fold them into creamy, dreamy cottage cheese. Toss in your spices and any pickles if you’re feeling zesty. Finally, layer it on some crispy toast topped with avocado, and boom—you’ve got a gorgeous lunch! Don’t skip toasting that bread; it elevates everything.

How to Serve Egg Salad with Cottage Cheese – No Mayo!

Spread this colorful egg salad over golden, crispy sourdough slices and watch the meal transform. Imagine the vibrant green of the avocado against the creamy egg mix and crunchy toast — it’s a feast for the eyes and the tummy! Need a side? Serve it with a crisp side salad or some crunchy vegetables. The aroma? Totally irresistible!

How to Store Egg Salad with Cottage Cheese – No Mayo!

Your egg salad will hang tight in the fridge for up to 3-5 days. Just be sure to store it in an airtight container to maintain its freshness. Want to make it ahead of time? Go for it! Just remember that the bread is best toasted fresh, so assemble right before you eat for maximum crunch.

Tips to Make Egg Salad with Cottage Cheese – No Mayo!

1. Fresh herbs like chives or dill can kick things up a notch!
2. If you’re low on time, consider chopping the eggs instead of mashing them for a chunkier texture.
3. Get creative with your toppings! Try adding sliced radishes for an extra crunch!

Variation

Want to spice it up? Add some diced jalapeños for a kick, or switch the cottage cheese for Greek yogurt for a tangy twist. For a vegan option, use tofu instead of eggs and mix in some nutritional yeast for that cheesy flavor!

FAQs

Can I use other cheeses in the egg salad?
Absolutely! Cream cheese or even feta can add a fun flavor twist.

Can I make this ahead of time?
Yes, but it’ll keep its best texture when assembled fresh. The egg salad tastes even better after chilling for a bit, though!

Is this recipe good for meal prep?
Totally! Just store the egg salad and toast separately until you’re ready to enjoy. 😊

📌 Pin this recipe for your next cozy dinner night!

Egg Salad with Cottage Cheese

A creamy, healthy twist on classic egg salad that replaces mayo with cottage cheese, perfect for a quick lunch or snack.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2 servings

Course: Lunch, Snack

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 6 large large eggs Boiled or air fried
• ½ cup cottage cheese Creamy base
• ½ tsp salt
• 1 pinch black pepper
• 1 pinch smoked paprika
• 1 tbsp sweet pickle relish or diced pickles Optional for added flavor

For Serving

• 2 slices sourdough bread Toasted
• ½ avocado (sliced) For topping

Method

 

Cooking Eggs

1. Boil a pot of water, add eggs, and boil for 9 minutes. Alternatively, air fry at 270°F for 12 minutes.
2. Transfer eggs to an ice bath to cool before peeling.

Preparing Egg Salad

1. In a bowl, mash the peeled eggs with a fork.
2. Add cottage cheese, salt, black pepper, and smoked paprika. Stir in relish or pickles if using.

Assembly

1. Toast the sourdough slices until golden.
2. Top with avocado slices and spoon the egg salad over.

Notes

For an extra kick, add diced jalapeños or switch cottage cheese with Greek yogurt. Serve with a crisp side salad or crunchy vegetables. Store in an airtight container in the fridge for up to 3-5 days.