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Cottage cheese egg salad served on toasted sourdough with fresh avocado slices, showing creamy texture

Cottage Cheese Egg Salad (No Mayo!)

This no-mayo egg salad uses cottage cheese for a protein-packed twist that delivers 35 grams of protein per serving. Creamy, satisfying, and perfect for meal prep.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 portions
Course: Lunch, Main Course, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • 0.5 cup cottage cheese full-fat preferred
  • 0.5 tsp salt
  • 0.25 tsp black pepper freshly ground preferred
  • 0.25 tsp smoked paprika
  • 2 tbsp sweet pickle relish or diced pickles optional, drained well
  • 4 slices sourdough bread thick-cut preferred
  • 1 large avocado sliced

Equipment

  • Large pot or air fryer
  • Medium bowl
  • Fork for mashing
  • Knife
  • Cutting board
  • Toaster

Method
 

  1. Cook eggs using either method: boil in water for 9 minutes, or air fry at 270°F for 12 minutes.
  2. Immediately transfer cooked eggs to an ice water bath to stop cooking. Let sit for 5 minutes, then peel.
  3. In a medium bowl, mash the peeled eggs with a fork to desired consistency (slightly chunky works best).
  4. Add cottage cheese, salt, black pepper, smoked paprika, and optional pickle relish. Mix gently until well combined.
  5. Toast sourdough bread slices until golden brown.
  6. Layer avocado slices on each piece of toast, then top generously with cottage cheese egg salad. Serve immediately.

Notes

Store leftover egg salad in refrigerator for 3-5 days. Assemble toast fresh for best texture. Great for meal prep and can be served in lettuce wraps for low-carb option.