This cottage cheese egg salad recipe is a game-changer, swapping out mayo for creamy, protein-packed cottage cheese to create a healthier, more delicious version of a classic. I’ve been making this for years, and it’s my go-to for a quick, satisfying lunch that keeps me full for hours. Trust me, you won’t even miss the mayo!
I’m so excited to share my favorite way to make a healthier egg salad. This recipe has been in my weekly rotation for ages because it’s a quick, easy way to get a ton of protein without all the fuss. Whether you’re meal prepping for the week or need a last-minute lunch, this creamy cottage cheese egg salad is exactly what you need. It’s light yet incredibly satisfying and tastes amazing on toast, in a wrap, or even scooped with crackers.
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Key Takeaways
- Effortless: This recipe is perfect for busy weeknights or lazy weekends, coming together in less than 15 minutes.
- A Protein Powerhouse: Thanks to the eggs and cottage cheese, each serving is packed with protein, keeping you full and energized.
- Incredibly Creamy: The cottage cheese adds a silky, creamy texture that mimics traditional egg salad but with a brighter, fresher flavor.
- Meal Prep Friendly: Make a big batch at the beginning of the week for easy grab-and-go lunches.
- Simple & Delicious: With just a few ingredients, you’ll be amazed at how much flavor you can get. It’s a great choice for healthy turkey taco bowls too.
Why You’ll Love This Egg Salad with Cottage Cheese
This isn’t just another egg salad recipe; it’s a a delicious and healthier upgrade!
- It’s unbelievably creamy! The secret is the cottage cheese. It melts down and blends so well with the mashed eggs, giving you a rich texture without any heavy feeling.
- It’s a huge boost of protein, making it the perfect post-workout snack or a hearty lunch that actually holds you over until dinner.
- The touch of sweet pickle relish adds a pop of tangy flavor that cuts through the richness—it’s a total game-changer, you know?
- It’s a fantastic way to use up leftover hard-boiled eggs, especially after holidays like Easter.
- You can serve it so many ways—on toasted sourdough, in a crisp lettuce cup for a low-carb option, or even as a creamy dip with crackers. It’s as versatile as my roasted chicken and mushroom soup.
- This recipe is so forgiving! You can easily adjust the seasonings to your taste. A little extra smoked paprika makes it a little smoky and warm.
Food or Cultural Background
Egg salad is one of those classic dishes that just feels like home. I remember my grandma making it for lunch on hot summer days. She’d always mix it up in a big ceramic bowl, and the smell of the chopped eggs, a little bit of mayo, and her secret ingredient (a tiny bit of yellow mustard) would fill the kitchen.
This cottage cheese egg salad brings back all those same cozy feelings, but with a modern twist. The first time I tried it with cottage cheese, I was totally hooked. It was a new way to get that same satisfying texture and flavor without the heavy feeling.
It’s proof that sometimes, the best recipes are just a simple, mindful swap away. It’s a lot like taking a traditional dip and making it your own, like a cheesy spinach artichoke dip.
Ingredients for Egg Salad with Cottage Cheese
| Ingredient | Notes / Substitutes |
| 6 large eggs | The fresher, the better. |
| ½ cup cottage cheese | Use small-curd or large-curd. I prefer full-fat for the creamiest texture! |
| ½ teaspoon salt | Essential for flavor. |
| Pinch of black pepper | Use freshly ground for the best taste. |
| Pinch of smoked paprika | Adds a lovely, smoky flavor. Don’t skip this! |
| 1 tablespoon sweet pickle relish | Finely diced pickles work too. For a savory twist, try dill relish. |
| 2 slices sourdough bread | Or your favorite bread for toasting. |
| ½ avocado, sliced | Optional but highly recommended for extra healthy fats and creaminess. It’s like a creamy upgrade to my chickpea salad. |
Equipment Needed
- Medium bowl
- Saucepan for boiling eggs (or an air fryer if you’re using that method!)
- Fork for mashing
- Measuring spoons and cups
- Toaster (if using bread)
How to Make Egg Salad with Cottage Cheese Step-by-Step
- Cook the eggs. Bring a pot of water to a rolling boil, then carefully add the eggs. Boil for 9 minutes for perfect hard-boiled eggs. If you’re using the air fryer, cook them at 270°F for 12 minutes.
- Prepare an ice bath. While the eggs cook, fill a medium bowl with cold water and ice. This step is crucial!
- Shock and peel. Immediately transfer the cooked eggs to the ice bath. Let them sit for a few minutes to cool down completely, then peel them. The cold shock makes them peel so easily.
- Mash the eggs. Place the peeled eggs in a bowl and use a fork to mash them to your desired consistency. I like mine with a few chunky bits still in there, you know?
- Mix in the good stuff. Add the cottage cheese, salt, black pepper, and smoked paprika. Stir everything together until it’s a uniform, creamy mixture.
- Add the tang. If using, stir in the sweet pickle relish or diced pickles for that perfect hint of tang.
- Assemble and serve. Toast your sourdough bread. Place sliced avocado on top of each piece of toast, then spoon a generous amount of the egg salad over the avocado. Serve immediately and enjoy! This method is a great example of how simple recipes can be a quick vegan lunch ideas.
Expert Tips for the Best Results
- Don’t skip the ice bath! This is my number one tip for perfectly peeling hard-boiled eggs. It stops the cooking process and makes the shells practically fall off.
- Use full-fat cottage cheese. While you can use a lower-fat version, I find that full-fat cottage cheese gives the most luxurious, creamy texture that truly makes you forget about the mayo.
- Adjust to your taste. This is your egg salad! If you love a lot of pepper, add more. Want a little heat? A pinch of cayenne pepper would be amazing.
- The relish is a must. That little bit of sweet pickle relish adds a much-needed balance of flavor. It’s like the secret ingredient that makes everyone ask for the recipe.
- Let it chill. If you have time, let the egg salad chill in the fridge for about 30 minutes before serving. This helps the flavors meld together perfectly. It’s a great simple meal, like my recipe for stuffed French toast.
What to Serve With This Egg Salad
- Toasted Sourdough: A classic for a reason! The crunch of the toast pairs beautifully with the creamy salad.
- Lettuce Wraps: For a low-carb option, scoop the egg salad into crisp lettuce cups like butter or romaine.
- Crackers or Cucumber Slices: Great for a simple snack or appetizer.
- On a bed of greens: Serve it as the star of a light and refreshing salad.
Storing and Reheating Tips
- Store leftover egg salad in an airtight container in the fridge for up to 3-4 days.
- Because this recipe doesn’t use mayo, it tends to hold up better and doesn’t separate.
- There’s no need to reheat this egg salad; it’s meant to be served cold.
Nutrition Facts
- Nutrition information is estimated and may vary based on ingredients and cooking methods.
| Serving Size | 1 Serving |
| Calories | 315 |
| Total Fat | 21g |
| Saturated Fat | 6g |
| Cholesterol | 373mg |
| Sodium | 835mg |
| Total Carbohydrates | 17g |
| Dietary Fiber | 2g |
| Sugars | 4g |
| Protein | 17g |
FAQs About Egg Salad with Cottage Cheese
Can you use cottage cheese in egg salad?
Yes, absolutely! Cottage cheese is a fantastic, high-protein alternative to mayonnaise in egg salad. It provides a creamy texture and a slightly tangy flavor that pairs beautifully with the eggs and other seasonings.
What does adding cottage cheese to eggs do?
Adding cottage cheese to eggs creates a creamy, rich texture while significantly boosting the protein content. It’s a simple swap that makes the dish healthier and more satisfying without sacrificing flavor.
Can cottage cheese be used instead of mayonnaise?
You bet. Cottage cheese is a perfect substitute for mayonnaise in many recipes, especially egg salad. It provides the creaminess you crave while reducing fat and calories and adding a healthy dose of protein.
What is the one ingredient upgrade for better egg salad?
In my opinion, the best single ingredient to upgrade your egg salad is smoked paprika! It adds a touch of smoky warmth that really elevates the entire dish and makes it feel extra special.
Final Thoughts
I hope this recipe becomes a new favorite in your kitchen. It’s one of my go-to’s for a reason—it’s just so simple, satisfying, and full of flavor. I can’t wait to see your photos and hear how much you love it! Be sure to leave a comment below and tell me what you think. And if you’re looking for another simple, no-cook salad, my chickpea salad is a delicious choice.
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High-Protein Egg Salad with Cottage Cheese
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Description
This high-protein egg salad with cottage cheese is a delicious, healthy, and creamy alternative to traditional mayonnaise-based recipes. It’s quick and easy to make, perfect for a satisfying lunch or light dinner.
Ingredients
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
2 slices sourdough bread
½ avocado, sliced
Instructions
Cook the eggs: Bring a pot of water to a boil, add eggs, and boil for 9 minutes. Immediately transfer to an ice bath to stop cooking. Peel when cool.
Prepare the egg salad: In a medium bowl, mash peeled eggs with a fork. Add cottage cheese, salt, black pepper, and smoked paprika. Stir in relish or diced pickles.
Assemble: Toast the sourdough bread slices. Place avocado slices on each toast, then spoon the egg salad on top.
Notes
For perfectly peeled hard-boiled eggs, use very cold water to shock them after boiling.
For a lighter option, add Greek yogurt instead of cottage cheese for a creamy consistency.
You can serve with lettuce wraps for a low-carb, high-protein meal.
Nutrition
- Serving Size: 1 Serving
- Calories: 315
- Sugar: 4g
- Sodium: 835mg
- Fat: 21g
- Saturated Fat: 6g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 373mg
Keywords: Egg salad, cottage cheese, high-protein, healthy, no-mayo, easy lunch, low-carb, quick, recipe, American, sandwich, meal prep.