A delightful aroma fills the kitchen as you prepare a fresh batch of egg salad, and the best part? This egg salad with cottage cheese requires no mayo! In just under 30 minutes, you can whip up this creamy, protein-packed dish that satisfies your cravings without the heaviness of traditional mayo. The cottage cheese provides a creamy base while keeping it light, making this recipe a healthy yet indulgent choice.
This recipe is perfect for those who are looking for a lighter lunch, a quick snack, or a nutritious addition to your meal prep for the week. You can enjoy it as a filling sandwich or on its own. Plus, it stores well in the fridge for a couple of days, making it easy to grab when you need something tasty and fulfilling.
Why You’ll Love This Recipe
- It’s a creamy and satisfying alternative to traditional egg salad.
- Cottage cheese adds a unique texture while keeping it light.
- The smoked paprika elevates the flavor profile beautifully.
- It’s quick and easy, perfect for a last-minute meal.
What You’ll Need
Gather the following ingredients to create your delicious egg salad:
For the Salad
- 6 large eggs
- ½ cup cottage cheese
- ½ tsp salt
- Pinch of black pepper
- Pinch of smoked paprika
- 1 tbsp sweet pickle relish or diced pickles
For Serving
- 2 slices sourdough bread
- ½ avocado, sliced
Use any bread type you prefer.
Substitutions & Swaps
- Greek yogurt can replace cottage cheese.
- Use Dijon mustard instead of pickle relish.
- Regular bread for sourdough works fine.
- Omit smoked paprika for a milder flavor.
How to Make It
Follow these simple steps to create your egg salad:
Cook the Eggs
Bring a pot of water to a boil, add eggs, and boil for 9 minutes. For air fryer lovers, 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.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the texture changes too much.
Reheat: N/A for egg salad; serve cold.
Tips for Best Results
- For easier peeling, use slightly older eggs.
- Adjust seasoning according to your taste preference.
- For a thicker salad, consider adding more cottage cheese.
- Serve immediately for the best flavor and texture.
Serving Suggestions
- Enjoy it as a light lunch with a side salad.
- Pair with fresh vegetable sticks for a crunchy snack.
- Perfect for picnics or as a brunch centerpiece.
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