Go Back
–+ servings
Healthy egg salad with cottage cheese, no mayo for a tasty twist.

Egg Salad with Cottage Cheese

A light and nutritious egg salad alternative using cottage cheese instead of mayo, delivering a creamy texture packed with protein.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings: 2 servings
Course: Lunch, Snack
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

  • 6 large large eggs
  • ½ cup cottage cheese
  • ½ tsp salt
  • pinch black pepper
  • pinch smoked paprika
  • 1 tbsp sweet pickle relish or diced pickles
  • 2 slices sourdough bread
  • ½ avocado (sliced)

Method

Cooking the Eggs

  • Bring a pot of water to a boil, add the eggs, and boil for 9 minutes.
  • Alternatively, air fry the eggs at 270°F for 12 minutes.
  • Immediately transfer the eggs to an ice bath to stop cooking. Peel them once they’re cool.

Preparing the Egg Salad

  • In a medium bowl, mash the peeled eggs with a fork.
  • Add the cottage cheese, salt, black pepper, and smoked paprika.
  • If you like, stir in the relish or diced pickles for a hint of tang.

Assembling the Dish

  • Toast the sourdough bread slices.
  • Place avocado slices on each toast, then spoon the egg salad on top.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 5gSugar: 3g

Notes

For best flavor, use fresh eggs. Adjust seasonings to your taste, and feel free to add diced jalapeños or hot sauce for spice. For extra creaminess, consider adding more cottage cheese or a splash of Greek yogurt. Store the egg salad in an airtight container in the fridge for 3-4 days.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!