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Egg Salad With Cottage Cheese No Mayo Recipe

Egg Salad With Cottage Cheese No Mayo Recipe


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4.8 from 27 reviews

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

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.


Ingredients

Scale

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

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