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Egg salad made with cottage cheese instead of mayo for a healthy twist

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.