Egg Salad with Cottage Cheese

This egg salad with cottage cheese takes a comforting classic and turns it into a protein-packed meal with a lighter texture and a bright tangy twist. With no mayo in sight you get all the richness of hard-boiled eggs combined with the creamy lift of cottage cheese plus the savory depth of smoked paprika and a hit of relish for sweet balance. Layer it on toasted sourdough with buttery avocado for an easy lunch or snack that tastes satisfying and leaves you energized.

I whipped this up on a day I ran out of mayonnaise and felt like my usual egg salad dreams were dashed. Instead I reached for cottage cheese and it turned out to be a new weekly staple that still feels like comfort food but leaves me feeling lighter and more energized every time.

Ingredients

• Large eggs: The anchor for hearty texture and the main protein source. For best results opt for fresher eggs as they peel easier.
• Cottage cheese: Brings luxurious creaminess and a power boost of protein. Choose full fat for flavor or low fat for a lighter option.
• Salt: Essential to bring everything together and lift all the savory notes. Try flaky sea salt for a cleaner finish.
• Black pepper: Adds needed warmth and balance. Fresh cracked pepper gives a more aromatic touch.
• Smoked paprika: The secret to depth and subtle smokiness. Spanish smoked paprika offers the best flavor.
• Sweet pickle relish: This ingredient contributes a lively sweet tang that brightens and offsets the richness of the eggs and cheese.
• Sourdough bread: Sturdy enough to hold hearty salad with its subtle sour notes adding complexity. Pick artisanal bread for best texture.
• Avocado: Creamy healthy fats that marry beautifully with the eggs and cottage cheese. Go for ripe but slightly firm avocados for perfect slicing.

Instructions

Cook The Eggs:

Place a large pot of water on the stove and bring it to a rolling boil over high heat. Once boiling carefully lower six eggs into the water using a slotted spoon. Set your timer for nine minutes for just set golden yolks or try the air fryer method at two seventy degrees Fahrenheit for twelve minutes for hands free cooking with reliable results.

Create The Ice Bath:

Fill a medium bowl halfway with ice cubes and plenty of cold water. As soon as eggs have finished cooking scoop them directly into this bath. The cold stops further cooking and makes peeling much easier while keeping yolks vibrantly yellow. Wait at least five minutes before peeling.

Peel And Prepare:

Tap each egg gently on a hard surface then roll until cracks form all over. Starting at the wider end makes peeling simpler thanks to the natural air pocket inside. Rinse quickly under cool water to remove any lingering shell pieces.

Mix The Salad:

Place all peeled eggs into a mixing bowl. Use a fork to mash to your chosen texture either chunky or finely mashed. Add the cottage cheese and use the fork to blend completely until the salad is creamy and well integrated.

Season Thoughtfully:

Evenly sprinkle in salt black pepper and smoked paprika over the egg and cheese mixture. Fold together until seasonings are no longer visible. Add sweet pickle relish and gently stir to keep the mix light and avoid breaking down the chunks too much.

Assemble Your Sandwich:

Toast sourdough slices to a golden crisp hue. Arrange avocado slices over each toast in a neat single layer. Pile on the egg salad mixture and spread evenly so every bite gets a bit of everything.

I never expected cottage cheese to steal the spotlight but it brings an unbeatable creaminess and a little tang that regular egg salad never had for me. The protein keeps me full longer and all my favorite gym buddies now request a batch when they come over for meal prep Sundays.

Storage Recommendations

Store egg salad in an airtight container in the refrigerator for up to three days. For best results keep bread and avocado separate until assembling which helps everything stay crisp and fresh instead of soggy. I love prepping a large batch for several meals during the busiest weeks and find that letting it sit covered in the fridge actually deepens the flavor.

Easy Variations

Add chopped olives sundried tomatoes and oregano for a Mediterranean version. Fans of curry can sprinkle curry powder in and add apples or raisins for sweet heat. If you are watching carbs scoop the salad into lettuce wraps or halved bell peppers for a handheld healthy twist. For extra crunch fresh celery or diced dill pickles work beautifully and fresh herbs like dill or chives really brighten the dish.

Nutritional Benefits

This take on egg salad brings more than protein. Eggs offer brain supporting choline and vitamins. Cottage cheese packs calcium and slow digesting casein to keep hunger at bay. If you add avocado you gain even more fiber and heart healthy fats. Pick a sourdough bread for gut friendly prebiotic boost and for lower sodium choose a reduced salt cottage cheese without sacrificing texture.

You will love how easy this protein packed egg salad is to prep and how satisfying and fresh it tastes. Try it as a new meal prep staple or your go to quick lunch.

Common Questions About Recipes

→ Can I substitute Greek yogurt for cottage cheese?

Yes, Greek yogurt delivers similar creaminess and boosts protein while keeping the dish light and tangy.

→ How do I cook eggs for best results?

Boil eggs for 9 minutes or air fry at 270°F for 12 minutes, then chill in an ice bath for easy peeling.

→ Is this dish suitable for those watching carbs?

Absolutely. Serve in lettuce wraps instead of bread to lower carbs and enjoy plenty of protein.

→ Which bread complements the salad best?

Sourdough offers a sturdy base and subtle tang that works perfectly with the creamy egg and cheese mixture.

→ Can I prepare the salad ahead of time?

Yes, store the mixture refrigerated for up to three days and assemble just before eating for freshness.

→ What are good add-ins for variety?

Try olives, sundried tomatoes, dill, or curry powder for flavorful twists and added freshness.