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.

The Best High-Protein Egg Salad with Cottage Cheese (No Mayo!)

Name: The Best High-Protein Egg Salad with Cottage Cheese (No Mayo!)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: American
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

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

Scale

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.