Flavorful Egg Salad That’s Anything but Ordinary
Ever had an egg salad that made you rethink your lunch game? This Egg Salad with Cottage Cheese – no mayo! is about to become your new culinary crush. Creamy, tangy, and just a little bit funky from the pickles, it’s quick to whip up and offers a satisfying twist on a classic favorite. If you’re tired of traditional mayo-laden options, this recipe is your ticket to flavor town!
Why Make This Recipe
Who doesn’t need an easy lunch option that doesn’t involve endless pots and pans? This egg salad goes from stove to table in no time, making cleanup a breeze and giving you more time to kick back and relax. Plus, it’s affordable and great for the whole family—your kids (or even that picky roommate) will love it!
Ingredients
You don’t need fancy stuff — just these basics!
- 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
- 2 slices sourdough bread
- ½ avocado (sliced)
Directions
Let’s get this party started with some easy steps!
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. Voilà!
How to Make Egg Salad with Cottage Cheese – no mayo! (Overview)
It’s like a cozy hug for your taste buds! Start by boiling or air frying your eggs—both methods are quick and easy. While they cool, you can mix up the creamy goodness of cottage cheese, seasonings, and those tasty pickles. Don’t skip the avocado toast situation at the end; it adds a delightful creaminess that takes this egg salad to the next level. 🥑 Pro tip: Toast the bread until it’s golden brown and crispy for that perfect crunch!
How to Serve Egg Salad with Cottage Cheese – no mayo!
Serving this dish is a breeze! Picture two golden, crispy slices of sourdough, piled high with bright green avocado and a generous scoop of your creamy egg salad. The colors pop, and your kitchen will smell heavenly! You can also serve it with a side of fresh veggies for extra crunch or on top of a mixed greens salad for an elegant twist.
How to Store Egg Salad with Cottage Cheese – no mayo!
This gem keeps well in the fridge for up to 3 days in an airtight container. If you want a meal prep win, make a big batch on Sunday and enjoy all week! Just be sure to store the egg salad separately from the toast to prevent sogginess. 🥴 If you need it to last longer, consider freezing the egg salad in portions, but avocado doesn’t freeze well, so add it fresh!
Tips to Make Egg Salad with Cottage Cheese – no mayo!
- Perfect Boiled Eggs: Avoid overcooking to keep eggs tender. Nine minutes is your sweet spot!
- Creaminess Control: If you love a creamier salad, add more cottage cheese. Balance it out until it suits your taste.
- Texture Is Key: For a different crunch, consider adding diced celery or bell pepper!
Variation
Feeling adventurous? Try swapping the cottage cheese for Greek yogurt for a tangy upgrade. You could even take this dish vegan by replacing the eggs with chickpeas and mashing them for a similar texture. Mix in some nutritional yeast for an umami kick—who says healthy can’t be delicious? 🍽️
FAQs
Can I make this egg salad ahead of time?
Absolutely! Just store it in the fridge for up to 3 days.
What can I use instead of cottage cheese?
Greek yogurt works great as a substitute for a tangy twist!
Is there a way to freeze this egg salad?
Yes, but keep in mind that the texture might change once thawed. It’s better stored fresh if you can!
📌 Pin this recipe for your next cozy dinner night!
Egg Salad with Cottage Cheese - No Mayo
Ingredients
Main Ingredients
- 6 large eggs For boiling or air frying.
- ½ cup cottage cheese Adds creaminess without the mayo.
- ½ tsp salt
- Pinch black pepper
- Pinch smoked paprika
- 1 tbsp sweet pickle relish or diced pickles For a tangy flavor.
For Serving
- 2 slices sourdough bread Toast until golden brown.
- ½ avocado (sliced) To top the toast.
Instructions
Cook the Eggs
- Bring a pot of water to a boil, add eggs, and boil for 9 minutes.
- Alternatively, 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. 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
Printable Recipe Card
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