The Light & Tasty Egg Salad With Cottage Cheese No Mayo Recipe

Creamy and protein-packed egg salad with cottage cheese offers a delightful twist on the classic picnic favorite.

This lighter version swaps traditional mayonnaise for smooth cottage cheese, creating a tangy and nutritious spread.

Chopped hard-boiled eggs blend seamlessly with the creamy base, delivering a satisfying texture and rich flavor profile.

Fresh herbs and a pinch of seasoning enhance every delectable bite.

The recipe comes together quickly, making it perfect for busy weekday lunches or casual gatherings.

Packed with protein and low in calories, this egg salad provides a healthier alternative to standard versions.

You’ll love how simple and delicious this dish can be.

Egg Salad with Cottage Cheese Flavor Notes

• Replace traditional mayonnaise with protein-packed cottage cheese, creating a lighter, healthier egg salad that doesn't compromise on creamy texture or taste.
• Easily adapt the recipe by adding smoked paprika, sweet pickle relish, or diced pickles to create a personalized taste profile that suits your mood and palate.
• Master this egg salad in minimal steps, using simple cooking methods like boiling or air frying eggs, making it perfect for busy individuals seeking a nutritious and delicious meal solution.
• Transform a classic recipe into a protein-rich, satisfying dish that combines eggs, cottage cheese, and avocado, delivering a balanced meal packed with essential nutrients and flavors.

Ingredients for Egg Salad with Cottage Cheese

• Eggs: Fresh eggs form the protein-rich base of this creamy egg salad.
• Cottage Cheese: Provides a creamy texture and replaces traditional mayonnaise.
• Sourdough Bread: Serves as the perfect crispy foundation for the egg salad.
• Avocado: Adds a smooth, rich layer of flavor and additional creaminess.

• Salt, Black Pepper, Smoked Paprika: Enhance the overall flavor profile of the egg salad.
• Sweet Pickle Relish, Pickles: Contribute a tangy and zesty element to the dish.

• Ice Water: Used for cooling and stopping the cooking process of the eggs.

Egg Salad with Cottage Cheese Prep Steps

Step 1: Prepare Boiling Water

Fill a pot with water, ensuring eggs can be fully submerged.

Bring water to a rolling boil on the stove.

Step 2: Cook Eggs

Gently lower eggs into boiling water.

Cook for exactly 9 minutes.

Alternatively, use an air fryer at 270F for 12 minutes.

Step 3: Shock Eggs in Ice Bath

Immediately transfer cooked eggs to a bowl filled with ice water.

Allow eggs to cool completely, which helps with easy peeling.

Step 4: Peel and Mash Eggs

Crack egg shells by tapping on a hard surface and rolling to loosen.

Peel eggs carefully.

Place peeled eggs in a medium bowl and mash with a fork, creating a chunky texture.

Step 5: Create Creamy Egg Mixture

• Cottage cheese
• Salt
• Black pepper
• Smoked paprika
• Sweet pickle relish (optional)

Stir until ingredients are well incorporated.

Step 6: Prepare Toast Base

Toast sourdough bread slices until golden brown.

Step 7: Layer with Avocado

Spread fresh avocado slices on toasted bread.

Step 8: Top and Serve

Generously spoon egg salad mixture over avocado-topped toast.

Serve immediately for maximum flavor and texture enjoyment.

Tips for Egg Salad with Cottage Cheese

• Select high-quality, fresh eggs for the best taste and texture in your egg salad.
• Watch the timer carefully to ensure eggs are perfectly cooked – 9 minutes for boiling or 12 minutes in air fryer prevents rubbery texture.
• Immediately transfer eggs to ice water after cooking to stop the cooking process and make peeling easier, resulting in smoother egg whites.
• Experiment with additional seasonings like dill, chives, or a dash of mustard to elevate the taste profile of your cottage cheese egg salad.
• Use full-fat cottage cheese for a richer, more luxurious consistency that mimics traditional mayo-based egg salad without added calories.

Storing Egg Salad with Cottage Cheese

• Store egg salad in a sealed container in the refrigerator for up to 3-4 days. Keep ingredients separate from bread to prevent sogginess and maintain optimal texture.
• Carefully portion egg salad into freezer-safe containers, removing excess air. Freeze for up to 1 month, ensuring proper sealing to prevent freezer burn.
• Warm egg salad in 15-second intervals, stirring between each cycle. Avoid overheating to prevent rubbery egg texture and maintain creamy consistency.
• When ready to serve, prepare fresh toast to replace soggy bread. Reheat egg salad mixture gently, then assemble with crisp, newly toasted bread and fresh avocado slices.

Best Pairings for Egg Salad with Cottage Cheese

• Boost Egg Salad Flavor Pairings
• Complement Crisp White Wine: Select a chilled Sauvignon Blanc or Pinot Grigio to cut through the creamy egg salad, offering refreshing citrus notes that balance the richness.
• Enhance with Fresh Herb Garnish: Sprinkle chopped chives, dill, or fresh parsley on top to add bright, zesty dimensions that elevate the egg salad's overall taste profile.
• Match with Crunchy Side Salad: Prepare a light arugula salad with lemon vinaigrette to provide a peppery contrast and textural balance against the creamy egg mixture.
• Pair with Tangy Pickled Vegetables: Add quick-pickled cucumber or radish slices on the side to introduce a sharp, acidic element that complements the smooth egg salad texture.

Egg Salad with Cottage Cheese Recipe Ideas

• Protein-Packed Veggie Boost: Swap cottage cheese with Greek yogurt and add diced bell peppers, chopped spinach, and chives for extra nutrition and crunch.
• Low-Carb Lettuce Wrap Version: Replace sourdough toast with large butter lettuce leaves, creating a light, carb-free alternative perfect for keto dieters.
• Mediterranean-Inspired Option: Mix in crumbled feta cheese, diced cucumber, and dried oregano for a Greek-style egg salad with bright, fresh Mediterranean flavors.
• Vegan Tofu Transformation: Substitute eggs with firm tofu, using nutritional yeast and turmeric to mimic egg texture and color, paired with vegan cottage cheese alternative for protein.

FAQs

• Is cottage cheese a healthier alternative to mayo in egg salad?

Cottage cheese provides a protein-rich, lower-fat option that adds creaminess without the high calories of traditional mayonnaise, making it a nutritious substitute for those seeking a lighter egg salad.

• Can I make this egg salad recipe ahead of time?

Yes, you can prepare the egg salad and store it in an airtight container in the refrigerator for up to 2-3 days. Just wait to add the avocado until right before serving to prevent browning.

• What other herbs or spices can I add to enhance the flavor?

Experiment with fresh chives, dill, or green onions for extra zest. Dried herbs like parsley or a dash of mustard powder can also add interesting depth to the egg salad.

• Is this recipe suitable for a low-carb diet?

While the egg and cottage cheese portion is low-carb friendly, the toast makes it less suitable. You can easily serve the egg salad on a bed of greens or in lettuce wraps to make it more low-carb compatible.

Egg Salad With Cottage Cheese No Mayo Recipe

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4.8 from 27 reviews

• Total Time: 17 minutes
• Yield: 2 1x

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Description

Creamy egg salad with cottage cheese elevates the classic sandwich spread with a protein-packed twist. Protein-rich and tangy, this light version brings fresh flavor to lunch without heavy mayonnaise, delighting health-conscious diners looking for a quick, nutritious meal.

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Ingredients

Scale 1x2x3x

Protein:

• 6 large eggs
• 1/2 cup (120 ml) cottage cheese

Seasonings and Flavor Enhancers:

• 1/2 teaspoon salt
• Pinch of black pepper
• Pinch of smoked paprika
• 1 tablespoon sweet pickle relish or diced pickles

Accompaniments:

• 2 slices sourdough bread
• 1/2 avocado, sliced

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Instructions

1. Fill a pot with water, ensuring eggs are fully submerged. Bring water to a rolling boil over high heat. Carefully lower eggs into boiling water and cook for precisely 9 minutes. Alternatively, use an air fryer at 270°F for 12 minutes.
2. Immediately transfer cooked eggs to a bowl of ice water. This halts the cooking process and facilitates easier peeling. Allow eggs to cool completely, approximately 3-5 minutes.
3. Crack egg shells by gently tapping on a hard surface and rolling to loosen. Peel eggs completely, removing all shell fragments. Place peeled eggs in a medium mixing bowl.
4. Use a fork to mash eggs, creating a chunky texture with varied egg piece sizes. Incorporate cottage cheese, blending thoroughly to create a creamy consistency.
5. Season the mixture with salt, freshly ground black pepper, and a dash of smoked paprika. For additional flavor, fold in sweet pickle relish or finely chopped pickles.
6. Toast sourdough bread slices until golden brown and crisp. Slice ripe avocado and layer onto the toasted bread.
7. Generously spread the egg and cottage cheese mixture over the avocado-topped toast. Serve immediately while bread remains crisp and ingredients are fresh. Garnish with additional black pepper or herbs if desired.

Notes

• Swap cottage cheese for Greek yogurt to reduce fat and add protein while maintaining creamy texture.
• Air fryer method provides consistent egg cooking with less water usage and potential energy savings.
• Store egg salad in sealed container for maximum 3-4 days in refrigerator to ensure food safety and optimal freshness.

• Prep Time: 12 minutes
• Cook Time: 5 minutes
• Category: Lunch, Snacks
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 280
• Sugar: 3 g
• Sodium: 420 mg
• Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 6 g
• Protein: 16 g
• Cholesterol: 370 mg