I first tried this egg salad when I wanted a lighter, protein-packed twist on the classic sandwich. It’s still creamy and satisfying, but there’s no mayo — cottage cheese does the heavy lifting. People make this for quick lunches, healthy brunches, or when they want a low-fat, high-protein option that’s still kid-friendly. The texture is pleasantly chunky, the flavor brightens with a bit of smoked paprika and relish, and it comes together in under 20 minutes.
Why you’ll love this dish
This egg salad swaps mayo for cottage cheese, which keeps it creamy while cutting calories and adding protein. It’s ideal for weekday lunches, picnics, or a simple brunch. The tang from pickle relish and a touch of smoked paprika gives it character without overpowering the eggs. If you like high-protein, no-mayo recipes, this one stands out — and if you enjoy pairing cottage cheese with other dishes, try it next to a sweet option like cottage cheese fruit salad for contrast.
The cooking process explained
Overview: you cook the eggs, cool and peel them, then mash and fold in the cottage cheese and seasonings. Toast the sourdough, layer with avocado, and top with the egg salad. That’s it — simple steps with no fancy equipment.
- Boil or air-fry the eggs.
- Shock them in ice water to stop cooking.
- Peel and roughly mash the yolks and whites.
- Mix in cottage cheese, seasonings, and relish if using.
- Toast bread, add avocado, and scoop the salad on top.
What you’ll need
- 6 large eggs
- ½ cup cottage cheese (use small-curd or drain slightly for thicker texture)
- ½ tsp salt
- Pinch of black pepper
- Pinch of smoked paprika
- 1 tbsp sweet pickle relish or diced pickles (optional)
- 2 slices sourdough bread
- ½ avocado, sliced
Notes: For a richer mouthfeel, use full-fat cottage cheese. If you prefer a smoother salad, blend the cottage cheese briefly before mixing. For other cottage-cheese-and-egg ideas, see this cottage cheese and eggs guide.
Step-by-step instructions
Cook the eggs.
- Boiling: Bring a pot of water to a rolling boil. Gently lower 6 eggs in and boil for 9 minutes.
- Air fryer option: Place eggs in the basket and air fry at 270°F for 12 minutes.
Cool and peel.
Immediately transfer the eggs to an ice bath to stop cooking. Let sit until fully cool. Peel when cool.Prepare the egg salad.
Place peeled eggs in a medium bowl. Roughly mash with a fork. Add ½ cup cottage cheese, ½ tsp salt, a pinch of black pepper, and a pinch of smoked paprika. Stir to combine. If you like tang, fold in 1 tbsp sweet pickle relish or diced pickles.Assemble.
Toast 2 slices of sourdough. Lay avocado slices on each toast. Spoon the egg salad over the avocado. Serve immediately.
How to plate and pair
Serve this on toasted sourdough as an open-faced sandwich or pile it into a lettuce wrap for a lighter option. Pair with crisp pickles, a simple green salad, or crunchy veggie sticks. For a heartier meal, add a cup of tomato soup or a small bowl of roasted potatoes. If you want a spicy lift, drizzle with sriracha or add a few sliced radishes. For a protein-packed snack board, consider pairing it with a creamy dip like this buffalo chicken dip made with cottage cheese.
Keeping leftovers fresh
Store leftovers in an airtight container in the refrigerator. Eat within 3–4 days for best quality. Cottage cheese and egg mixtures don’t freeze well — freezing changes the texture and makes the cottage cheese grainy. Always chill within two hours of assembly and reheat only briefly if you prefer it warm (though it’s best cold or room temperature).
Helpful cooking tips
- For easy-peel boiled eggs, use eggs that are about a week old. Fresh eggs are harder to peel.
- Ice bath is essential to stop carryover cooking. Don’t skip it.
- If your cottage cheese is very wet, drain it in a fine mesh sieve for a few minutes to avoid a watery salad.
- Mash the eggs to your preferred texture — leave large chunks if you want more bite, or mash fine for a creamier spread.
- Use ripe avocado but not overripe; it should hold slices on the toast without collapsing.
Creative twists
- Swap cottage cheese for Greek yogurt (full-fat or 2%) for tang and creaminess.
- Add fresh herbs: dill, chives, or tarragon lift the flavor.
- Make it smoky: use smoked paprika and a few drops of liquid smoke.
- Add crunch: finely diced celery or toasted seeds.
- Low-carb: serve in romaine leaves instead of bread.
- Make a curried version: stir in ½–1 tsp curry powder and diced apple for sweetness.
Helpful answers
Q: How long does this take to make?
A: Active time is about 10 minutes; total time around 20 minutes including cooling.
Q: Can I use non-dairy cottage cheese or other substitutes?
A: There are non-dairy cottage cheese alternatives, but textures vary. Greek yogurt or mashed silken tofu are smoother swaps.
Q: Is this safe for pregnant people or the elderly?
A: Use pasteurized cottage cheese and fully cooked eggs to minimize any risk from raw dairy or undercooked eggs. If in doubt, consult your healthcare provider.
Q: Can I make this ahead for a picnic?
A: You can assemble the egg salad up to 24 hours ahead and keep chilled. If packing for a picnic, keep it in a cooler and consume within a few hours.
Q: Will the salad get watery?
A: A watery result usually comes from very wet cottage cheese. Drain the cottage cheese briefly if needed and mash the eggs to absorb some moisture.
Conclusion
If you want a lighter, protein-forward take on the classic egg salad, this cottage cheese version is an easy winner — creamy, quick, and versatile. For another high-protein, no-mayo take that inspired some of these ideas, see this Cottage Cheese Egg Salad (High-Protein, No Mayo) on Wholly Tasteful. To compare a similar recipe and see alternate seasoning notes, check out this Egg Salad with Cottage Cheese – no mayo! on Eat With Carmen.
Print
Cottage Cheese Egg Salad
- Total Time: 20 minutes
- Yield: 2 servings
- Diet: High Protein, Low Fat
Description
A light, protein-packed twist on the classic egg salad using cottage cheese instead of mayo, making it creamy and satisfying.
Ingredients
- 6 large eggs
- ½ cup cottage cheese (small-curd or drained slightly for thicker texture)
- ½ tsp salt
- Pinch of black pepper
- Pinch of smoked paprika
- 1 tbsp sweet pickle relish or diced pickles (optional)
- 2 slices sourdough bread
- ½ avocado, sliced
Instructions
- Boil the eggs in a pot of water for 9 minutes or use an air fryer at 270°F for 12 minutes.
- Shock the eggs in ice water to stop cooking and peel when cool.
- Roughly mash the peeled eggs in a bowl and mix in cottage cheese, salt, black pepper, smoked paprika, and pickle relish if using.
- Toast the sourdough, layer with avocado, and scoop the egg salad on top.
Notes
For a richer mouthfeel, use full-fat cottage cheese. Blending the cottage cheese briefly can create a smoother salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Boiling/Air frying
- Cuisine: American