This cottage cheese egg salad completely transformed my lunch routine. I discovered this protein-packed twist during my own meal prep struggles when I was desperately searching for something that would actually keep me full past 2 PM.
Last month, I was staring at another sad desk salad when my teenage daughter walked into the kitchen and asked why I never made “real” egg salad anymore. The truth? Traditional mayo-heavy egg salad left me feeling sluggish, and I’d been avoiding it for months. That’s when inspiration struck – what if I swapped the mayo for cottage cheese? The result was a creamy, protein-rich egg salad that delivers 12 grams of protein per serving. My family couldn’t believe how satisfying and delicious it tasted, and neither could I. The cottage cheese adds this wonderful tanginess while keeping everything light and fresh. This recipe has become our new lunch staple!
Table of Contents
Ingredients for Cottage Cheese Egg Salad
I always reach for the freshest eggs I can find – farm-fresh when possible because they make such a difference in both flavor and color. My go-to cottage cheese is the full-fat variety since it creates the creamiest texture without any grittiness.
- 6 large eggs
- ½ cup cottage cheese (full-fat recommended) – I always use full-fat for the creamiest texture
- ½ teaspoon salt
- ¼ teaspoon black pepper (freshly ground is my preference)
- ¼ teaspoon smoked paprika – I usually use sweet paprika if smoked isn’t available
- 2 tablespoons sweet pickle relish or diced pickles (optional) – Pro tip: drain the relish well to prevent watery egg salad
- 4 slices sourdough bread (thick-cut works best in my experience)
- 1 avocado, sliced – I always choose slightly firm avocados that give just a little when pressed
Step-by-Step Instructions
In my experience, the ice bath is absolutely crucial for easy peeling and the perfect texture – don’t skip this step! You’ll also need a bowl for the ice water.
Step 1: Cook your eggs using either method: bring a large pot of water to a rolling boil, carefully add eggs, and boil for exactly 9 minutes. For the air fryer method, place eggs in the basket and cook at 270°F for 12 minutes. I prefer the boiling method for more consistent results.
Step 2: While eggs cook, prepare an ice water bath in a medium bowl. Immediately transfer the cooked eggs to the ice water to stop the cooking process. Let them sit for at least 5 minutes – this makes peeling so much easier and prevents that gray ring around the yolk.
Step 3: Peel the cooled eggs and place them in a medium bowl. Using a fork, mash them to your desired consistency – I prefer slightly chunky for better texture. Look for pieces about the size of small peas.
Step 4: Add the cottage cheese, salt, black pepper, and smoked paprika to the mashed eggs. If using pickle relish, stir it in now. Mix everything gently until well combined but don’t overmix – you want to maintain some texture.
Step 5: Toast your sourdough slices until golden brown. Layer the avocado slices on each piece of toast, then generously spoon about ¼ cup of the cottage cheese egg salad on top of each slice.
What to Serve with Cottage Cheese Egg Salad
This high-protein egg salad pairs wonderfully with fresh, crisp sides that complement its creamy richness.
High-Protein Breakfast Bowls: Transform your egg salad into a complete breakfast bowl by adding it over greens with roasted vegetables for extra nutrition and fiber.
Fresh Cucumber Slices: The cool crunch provides the perfect contrast to the creamy egg salad while adding hydrating vegetables to your meal.
Chickpea Beet and Feta Salad: This Mediterranean-inspired salad creates a colorful, protein-rich lunch combination that balances the richness of the egg salad.
Cherry Tomatoes: These add a burst of acidity and sweetness that balances the tanginess of the cottage cheese beautifully.
Easy 2-Ingredient Cottage Cheese Flatbread: Skip the sourdough and serve your egg salad on this protein-packed flatbread for an even higher protein meal.
Storage & Serving Tips
Store your cottage cheese egg salad in an airtight container in the refrigerator for 3-5 days. I recommend keeping it chilled until ready to serve for the best food safety and flavor.
For the best texture, I always assemble the toast fresh rather than storing it pre-made. The egg salad tastes even better the next day as the flavors meld together.
This recipe is incredibly versatile – serve it in lettuce wraps for a low-carb option, try it with our Cottage Cheese Wraps for extra protein, or enjoy it with crackers for a quick snack. Pro tip: it makes an excellent meal prep option since the protein keeps you satisfied for hours. If you love cottage cheese recipes like I do, you’ll also want to try our Cottage Cheese Chicken Salad or Scrambled Eggs with Cottage Cheese for more no-mayo protein options.
Conclusion
This cottage cheese egg salad proves that healthy eating doesn’t mean sacrificing flavor or satisfaction. With 12 grams of protein per serving and a creamy texture that rivals traditional mayo-based versions, it’s become a weekly staple in our house. Try this recipe and see how cottage cheese can transform your favorite classics into healthier, more nutritious meals.
Cottage Cheese Egg Salad (No Mayo!)
Ingredients
Equipment
Method
- Cook eggs using either method: boil in water for 9 minutes, or air fry at 270°F for 12 minutes.
- Immediately transfer cooked eggs to an ice water bath to stop cooking. Let sit for 5 minutes, then peel.
- In a medium bowl, mash the peeled eggs with a fork to desired consistency (slightly chunky works best).
- Add cottage cheese, salt, black pepper, smoked paprika, and optional pickle relish. Mix gently until well combined.
- Toast sourdough bread slices until golden brown.
- Layer avocado slices on each piece of toast, then top generously with cottage cheese egg salad. Serve immediately.
Notes
