Egg Salad with Cottage Cheese – no mayo

why make this recipe

This egg salad uses cottage cheese instead of mayo. It gives you more protein and a lighter taste. It is quick to make and feels fresh. It works well for toast, sandwiches, and snacks.

introduction

This simple egg salad mixes hard-boiled eggs with cottage cheese and a few seasonings. You get creamy texture without mayonnaise. The recipe is easy and good for lunch or a quick meal.

how to make Egg Salad with Cottage Cheese – no mayo

1. Cook the eggs and cool them fast in an ice bath.
2. Peel and mash the eggs with a fork.
3. Stir in cottage cheese, salt, pepper, and smoked paprika. Add pickle relish if you like a tang.
4. Toast sourdough, add avocado slices, and spoon the egg salad on top.

Ingredients :

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: Boiling – Bring a pot of water to a boil, add eggs, and boil for 9 minutes. Air Fryer Option: Air fry eggs at 270°F for 12 minutes. Immediately transfer eggs to an ice bath to stop cooking. Peel when cool.
2. Prepare the Egg Salad: In a medium bowl, mash peeled eggs with a fork. Add cottage cheese, salt, black pepper, and smoked paprika. If using, stir in relish or diced pickles for a hint of tang.
3. Assemble: Toast the sourdough bread slices. Place avocado slices on each toast, then spoon the egg salad on top.

how to serve Egg Salad with Cottage Cheese – no mayo

Serve on toasted sourdough as shown. You can also scoop the salad into lettuce leaves or stuff it in pita bread. Add a few fresh herbs or a squeeze of lemon if you want brightness.

how to store Egg Salad with Cottage Cheese – no mayo

Put the egg salad in an airtight container. Keep it in the fridge for up to 3 days. Stir before serving. Do not freeze, because the cottage cheese and eggs change texture when frozen.

tips to make Egg Salad with Cottage Cheese – no mayo

• Use room temperature eggs to avoid shock when mixing.
• Drain the cottage cheese a little if you want a firmer salad.
• Mash the eggs to your preferred chunk size.
• Taste and adjust salt and pepper last.

variation (if any)

• Add chopped chives, dill, or parsley for fresh flavor.
• Swap sweet pickle relish for diced dill pickles.
• Mix in a small spoon of mustard for a tangy kick.
• Use Greek yogurt with cottage cheese for extra creaminess.

FAQs (minimum three FAQ)

Q: Can I use low-fat cottage cheese?

A: Yes. Low-fat cottage cheese works fine. The salad will be a bit less rich.

Q: How do I make the eggs easier to peel?

A: Cool eggs in an ice bath right after cooking. Tap and roll them gently to crack the shell before peeling.

Q: Can I skip the avocado?

A: Yes. The avocado adds cream and flavor but is optional.

Q: Is this recipe high in protein?

A: Yes. Eggs and cottage cheese add good protein to the meal.

Conclusion

Try other takes on cottage cheese egg salad for ideas: Cottage Cheese Egg Salad (High-Protein, No Mayo) – Wholly Tasteful, Egg Salad with Cottage Cheese – no mayo! – Eat With Carmen, and Cottage Cheese Egg Salad – Easy, High Protein & No Mayo … for more tips and variations.