Egg Salad with Cottage Cheese – No Mayo! Recipe
A healthy and creamy egg salad made without mayo, using cottage cheese for added protein and a light texture. This quick and easy recipe features hard-boiled eggs mixed with cottage cheese, spices, and optional sweet pickle relish, served on toasted sourdough bread with avocado slices for a delicious and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Low Fat
Ingredients
Egg Salad
- 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)
To Serve
- 2 slices sourdough bread
- ½ avocado, sliced
Instructions
- Cook the Eggs: Bring a pot of water to a boil and gently add the eggs. Boil for 9 minutes to achieve perfectly hard-boiled eggs. Alternatively, you can air fry the eggs at 270°F for 12 minutes. Once cooked, immediately transfer the eggs to an ice bath to stop the cooking process and make peeling easier. Peel the eggs once they have cooled completely.
- Prepare the Egg Salad: In a medium bowl, use a fork to mash the peeled eggs. Add the cottage cheese, salt, black pepper, and smoked paprika; mix until well combined. If desired, stir in sweet pickle relish or diced pickles to add a tangy flavor to the salad.
- Assemble: Toast the sourdough bread slices until golden and crisp. Arrange avocado slices evenly on each toast. Spoon the prepared egg salad over the avocado slices and serve immediately for a delicious and nutritious meal.
Notes
- Use very cold water for the ice bath to rapidly cool eggs after boiling for easy peeling and perfect texture.
- For a lighter creaminess, substitute cottage cheese with Greek yogurt.
- Serve the egg salad in lettuce wraps instead of bread for a low-carb, high-protein option rich in vitamin C.
