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Mayo-free egg salad with cottage cheese served in a bowl

Egg Salad with Cottage Cheese

A creamy and flavorful egg salad that skips the mayo, using cottage cheese for a healthier twist. Perfect for brunch or a light dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Brunch, Dinner, Lunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs Cooked until hard-boiled.
  • ½ cup cottage cheese No mayo alternative.
  • ½ tsp salt
  • Pinch black pepper
  • Pinch smoked paprika
  • 1 tbsp sweet pickle relish or diced pickles Adds a zing!
For Serving
  • 2 slices sourdough bread Toasted.
  • ½ avocado Sliced.

Method
 

Cook the Eggs
  1. Boil a pot of water, add eggs, and let them bubble away for 9 minutes.
  2. Alternatively, set the air fryer to 270°F and cook the eggs for 12 minutes.
  3. Immediately place cooked eggs into an ice bath to stop cooking, then peel once cooled.
Prepare the Egg Salad
  1. In a medium bowl, mash the peeled eggs with a fork.
  2. Stir in cottage cheese, salt, black pepper, smoked paprika, and relish or pickles.
Assemble
  1. Toast the sourdough bread slices.
  2. Layer avocado on each slice of toast, then spoon the egg salad on top.

Notes

Store any leftover egg salad in an airtight container in the fridge for up to 3 days. For optimal taste and texture, add avocado just before serving.