Egg Salad with Cottage Cheese – No Mayo! Recipe

If you’ve ever loved egg salad but dreaded the heaviness of mayo, you are going to adore this fresh take called Egg Salad with Cottage Cheese – No Mayo! Recipe. Creamy, protein-packed, and full of vibrant flavors, this dish swaps out traditional mayonnaise for luscious cottage cheese, resulting in a lighter yet satisfyingly rich egg salad that feels bright and wholesome with every bite. Whether you’re looking for a delicious lunchtime upgrade or a simple snack that fuels your day, this recipe hits all the right notes with comforting texture and just the perfect hint of tangy pickle. Get ready to fall head over heels in love with egg salad all over again!

Ingredients You’ll Need

It’s amazing how just a handful of simple ingredients can come together to create something so delicious and fresh. Each component in this recipe brings its own magic, from the creamy texture of cottage cheese to the smoky punch from paprika. Here’s everything you need to make this delightful dish:

• 6 large eggs: The star protein that forms the base of our creamy yet chunky salad.
• ½ cup cottage cheese: A lighter, creamier alternative to mayo that adds richness without heaviness.
• ½ teaspoon salt: Elevates all the flavors and balances the creaminess perfectly.
• Pinch of black pepper: Adds a subtle warmth and a touch of spice.
• Pinch of smoked paprika: Gives a gentle smoky aroma that transforms the flavor.
• 1 tablespoon sweet pickle relish or diced pickles: Delivers that classic egg salad tang and texture contrast.
• 2 slices sourdough bread: Provides a sturdy, flavorful base with a slight tang to complement the salad.
• ½ avocado, sliced: Creamy, buttery, and nourishing, it adds an extra layer of decadence and nutrition.

How to Make Egg Salad with Cottage Cheese – No Mayo! Recipe

Step 1: Cook the Eggs

Start by boiling your eggs until they reach that perfect hard-boiled stage—firm whites with creamy yolks. Bring a pot of water to a rolling boil, gently lower in the eggs, and let them boil for about 9 minutes. Alternatively, you can use your air fryer by setting it at 270°F for 12 minutes for an effortless cook. Once done, immediately place the eggs in an ice bath to stop them from cooking further and to make peeling a breeze. Cool eggs are easier to peel and slice, which makes a world of difference for your salad’s texture.

Step 2: Prepare the Egg Salad

Peel your cooled eggs and pop them into a medium-sized bowl. Use a fork to gently mash them—some chunks are great for texture, so don’t overdo it. Stir in the cottage cheese, making sure it’s well mixed for a creamy consistency. Season with salt, black pepper, and smoked paprika, which will bring a subtle smoky warmth that’s incredibly inviting. For a classic twist, fold in sweet pickle relish or chopped pickles. This little addition gives the salad delightful bursts of sweetness and crunch that elevate the whole dish.

Step 3: Assemble the Sandwiches

Toast your sourdough slices until they are golden and crisp on the edges—that crunch makes each bite simply irresistible. Lay down slices of ripe avocado on the toast, letting their buttery richness balance out the tangy egg salad. Finally, spoon on a generous helping of the egg salad over the avocado. Each layer complements the others, making this a sandwich you’ll want to savor slowly.

How to Serve Egg Salad with Cottage Cheese – No Mayo! Recipe

Garnishes

Don’t be shy about garnishing! A sprinkle of fresh chopped chives or dill adds a burst of color and a fresh herbal note that pairs beautifully with the creamy egg salad. You might also add a light dusting of additional smoked paprika for visual appeal and a bit more smoky flavor.

Side Dishes

Pair this egg salad with crisp garden salad greens or crunchy veggie sticks like celery and cucumber to add fresh contrast. For a hearty lunch, sweet potato fries or roasted baby potatoes are excellent companions that soak up the creamy, tangy flavors.

Creative Ways to Present

Looking to mix things up? Serve the egg salad in crisp lettuce wraps for a low-carb, gluten-free option that’s perfect for warm days or picnics. Alternatively, turn it into a colorful open-faced toast by adding tomato slices and radishes on top for extra crunch and vibrancy. The possibilities are as fun as they are delicious!

Make Ahead and Storage

Storing Leftovers

You can store leftover egg salad in an airtight container in the fridge for up to three days. Keep it chilled to maintain the freshness and texture of the cottage cheese and eggs. Give it a quick stir before serving again, and enjoy a ready-made snack or light meal.

Freezing

Because of the delicate texture of cottage cheese and cooked eggs, freezing egg salad is not recommended as it tends to separate and become watery once thawed. It’s best enjoyed fresh or refrigerated for a few days.

Reheating

Egg salad with cottage cheese is best served cold or at room temperature. If you’re pairing it on toast, warming the toast slightly before assembling enhances the overall eating experience, but avoid heating the salad itself to keep the creamy texture intact.

FAQs

Can I use Greek yogurt instead of cottage cheese?

Absolutely! Greek yogurt is a fantastic alternative if you want an even lighter or tangier egg salad. It delivers creaminess and protein while keeping the flavor fresh and vibrant.

How do I know when the eggs are perfectly hard-boiled?

After boiling for 9 minutes, your eggs should have firm whites and cooked yolks with no green-gray ring around them. The ice bath helps stop cooking immediately, so timing and rapid cooling are key.

Is this recipe suitable for low-carb diets?

Yes! Just skip the sourdough bread and use lettuce wraps instead. The egg salad itself is low in carbs and packed with protein and healthy fats, making it an excellent choice for low-carb or keto-friendly eating.

Can I add other mix-ins to the salad?

Definitely! Some finely chopped celery, green onions, or even a bit of mustard can add extra crunch and flavor layers. Just keep the balance so the cottage cheese’s creamy texture stays front and center.

What type of cottage cheese works best?

Choose small curd cottage cheese for a smoother blend, or large curd if you prefer a more textured salad. Either way, opt for fresh, chilled cottage cheese for the best taste and consistency.

Final Thoughts

If you’ve been waiting to find a lighter, tangier, and genuinely crave-worthy egg salad recipe, this Egg Salad with Cottage Cheese – No Mayo! Recipe is your new go-to. It’s so easy to make, loaded with flavor, and surprisingly versatile—you’ll want to whip it up any day of the week. Give it a try and see how this fresh twist on a classic becomes a beloved staple in your kitchen!

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