This NO MAYO egg salad with cottage cheese is a light twist on the classic version. By mixing in creamy cottage cheese, I boost both the flavor and my protein intake, packing in 35 grams of protein! Served on sourdough with fresh avocado, this dish is an easy lunch or healthy snack option.
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You can whip up this no mayo egg salad with simple steps, and simple ingredients and be done in 17 minutes, making it a quick and healthy recipe for your high protein egg salad!
If you love this no mayo egg salad recipe, you need to check out my other salad recipes, such as Spring Roll Salad and Cucumber Salad, which pair perfectly with my Hot Honey Chicken Thighs and Garlic Parmesan Chicken Skewers.
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Here's what you need to make
- eggs
- cottage cheese
- salt
- black pepper
- smoked paprika
- sweet pickle relish or diced pickles
- sourdough bread
- sliced avocado
See recipe card for quantities.
How to make egg salad sandwiches
This no mayo egg salad is declious. I used cottage cheese instead of mayo! It's more protein and if you hate mayo, this recipe is for you!
- Step 1: Cook the eggs
- Step 2: Prepare the egg salad.
- Step 3: Toast the bread and slice the avocado.
- Step 4: Assemble.
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 for 12 minutes.
- Immediately transfer eggs to an ice bath to stop cooking. Peel when cool.
Prepare the Egg Salad
- In a medium bowl, chopped peeled eggs with a fork. Add cottage cheese, salt, black pepper, and smoked paprika. If using, stir in relish or diced pickles for a hint of tang.
Assemble
- Toast the sourdough bread slices. Place avocado slices on each toast, then spoon the egg salad on top.
Serve and Enjoy!
Substitutions
- Eggs: You can use tofu or chickpeas for a vegan option. If you want a different flavor, try hard-boiled quail eggs.
- Cottage Cheese: Substitute with Greek yogurt for a similar creamy texture and added protein. For a dairy-free option, use silken tofu.
- Salt: Instead of regular salt, try using sea salt or herb-infused salt to enhance the flavor.
- Black Pepper: Use white pepper for a milder flavor or crushed red pepper flakes for a little heat.
- Smoked Paprika: Substitute with regular paprika or cumin for a different flavor profile. If you want a smoky taste, try adding a bit of liquid smoke.
- Sweet Pickle Relish or Diced Pickles: Use diced green olives or chopped capers for a briny kick. Fresh herbs, like dill or parsley, can also add a nice touch.
- Sourdough Bread: Swap with whole grain bread, rye bread, or even lettuce wraps for a low-carb option.
- Avocado: Replace with hummus for creaminess or try using mashed banana if you're looking for a sweet twist.
Other ingredients that would elevate this dish are:
- lemon juice to give it more vibrant
- green onion
- Dijon mustard
- red onion
Equipment
- Large bowl
- Fork to mash the eggs
- Knife
- Cutting board
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How To Store The Leftover Egg Salad
To store no mayo egg salad with cottage cheese, place it in a sealed container or an airtight container.
For your meal prep, it can last in the refrigerator for up to 3-5 days. Always make sure to keep it chilled to maintain freshness and avoid spoilage.
Top tips for success
- Use very cold water to shock the eggs after boiling for perfect hard-boiled eggs.
- For a lighter option, add Greek yogurt instead of cottage cheese for a creamy consistency.
- Serve with lettuce wraps for a low-carb meal that boosts extra protein and vitamin C while making an easy sandwich.
Creamy Egg Salad - FAQs
Adding low-fat cottage cheese to egg salad creates a creamy texture and enhances the protein content, making it a delicious alternative to the traditional egg salad.
Avoid cottage cheese with added sugars or excessive salt, as these can compromise the taste and health benefits of your egg salad.
Yes, low-fat cottage cheese is often healthier than mayonnaise, providing extra protein and fewer calories than regular egg salad, making it a great option for easy recipe.
Yes, I love using the air fryer to hardboiled my eggs. It saves so much time.
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Egg Salad with Cottage Cheese - no mayo!
Ingredients
Equipment
Method
- 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 for 12 minutes.
- Immediately transfer eggs 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. If using, stir in relish or diced pickles for a hint of tang.
- Assemble
- Toast the sourdough bread slices. Place avocado slices on each toast, then spoon the egg salad on top.
Notes
- Use very cold water to shock the eggs after boiling for perfect hard-boiled eggs.
- For a lighter option, add Greek yogurt instead of cottage cheese for a creamy consistency.
- Serve with lettuce wraps for a low-carb meal that boosts extra protein and vitamin C while making an easy sandwich.
Tried this recipe?
Mention @eatwithcarmen in all social platformsFood safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Julie Varsho says
10/10 🤤🤤🤤
Amanda Withers says
This is incredible! All I can say is bravo Carmen!!! I love all your Asian recipes, but this might be my favorite 🥴😍. So easy to make and high protein!!
Carmen Spillette says
Love this Amanda!!!
Carmen Spillette says
That is amazing!
Mike Thompson says
So easy to make and the flavor is unbelievable. Thanks Carmen!!!
Carmen Spillette says
Thanks Mike