Name: Egg Salad with Cottage Cheese – No Mayo!
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: 6 large eggs; 1/2 cup cottage cheese; 1/2 tsp salt; Pinch of black pepper; Pinch of smoked paprika; 1 tbsp sweet pickle relish or diced pickles (optional); 2 slices sourdough bread; 1/2 avocado, sliced

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This Egg Salad with Cottage Cheese is a creamy, protein-packed twist on the classic recipe. By swapping mayonnaise for cottage cheese, you get a lighter version that’s just as satisfying but with extra nutrition. Perfect for breakfast, lunch, or a quick snack, this egg salad pairs beautifully with sourdough toast and avocado.

Why You’ll Love This Recipe

No mayo — a lighter, healthier alternative.
High in protein and rich in flavor.
Quick and easy, ready in under 20 minutes.
Creamy texture from cottage cheese with added freshness from avocado.
Great for meal prep and versatile in sandwiches, wraps, or on toast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 large eggs
½ cup cottage cheese
½ teaspoon salt
Pinch of black pepper
Pinch of smoked paprika
1 tablespoon sweet pickle relish or diced pickles (optional)
2 slices sourdough bread
½ avocado, sliced

Directions

Cook the eggs
- Boiling: Bring a pot of water to a boil, add eggs, and boil for 9 minutes.
- Air fryer option: Air fry eggs at 270°F (132°C) for 12 minutes.
- Transfer to an ice bath immediately, then peel once cooled.
Prepare the egg salad
- Mash peeled eggs in a medium bowl with a fork.
- Add cottage cheese, salt, black pepper, and smoked paprika.
- Stir in relish or diced pickles if using.
Assemble
- Toast sourdough bread slices.
- Layer avocado slices on toast.
- Spoon egg salad over avocado and serve immediately.

Servings and timing

Servings: 2
Prep time: 5 minutes
Cook time: 12 minutes
Total time: 17 minutes

Variations

Add fresh herbs like chives, parsley, or dill for extra flavor.
Mix in diced celery or red onion for crunch.
Use Greek yogurt instead of cottage cheese for a tangier version.
Serve inside pita bread, wraps, or lettuce cups for variety.
Sprinkle with everything bagel seasoning for extra texture.

Storage/Reheating

Store egg salad in an airtight container in the fridge for up to 3 days.
Do not freeze, as the texture will not hold up.
Best served cold or at room temperature.

FAQs

Can I make this egg salad ahead of time?

Yes, prepare the egg salad up to 2 days in advance and store in the fridge.

Is cottage cheese a good substitute for mayo?

Yes, it adds creaminess and protein while reducing fat.

Can I use egg whites only?

Yes, use only boiled egg whites for a lighter version.

How can I make this recipe dairy-free?

Substitute cottage cheese with mashed avocado or dairy-free yogurt.

What bread works best with this egg salad?

Sourdough, whole grain, rye, or even bagels all work well.

Can I add mustard?

Yes, Dijon or yellow mustard adds a tangy kick.

How do I keep avocado from browning?

Brush slices with lemon juice before assembling.

Can I double this recipe for meal prep?

Absolutely, just double all ingredients and store portions separately.

Can I eat this egg salad without bread?

Yes, it’s great in lettuce wraps, stuffed in tomatoes, or on crackers.

Is this recipe kid-friendly?

Yes, the mild flavors make it a great lunchbox option for kids.

Conclusion

Egg Salad with Cottage Cheese is a healthier spin on a classic favorite, offering all the creamy richness you love without mayo. With protein-packed eggs, creamy cottage cheese, and the freshness of avocado and sourdough toast, it’s a wholesome and delicious option for breakfast, lunch, or meal prep. This recipe proves that healthy swaps can still taste indulgent and satisfying.