Egg Salad With Cottage Cheese

This egg salad with cottage cheese delivers all the comfort of the classic but with a lighter feel and a hefty protein upgrade. Swapping out mayo for cottage cheese gives you a creamy texture and a just-right tang, making each bite satisfying while keeping things nutritious. Whether you spread it on toast for a hearty lunch or spoon it into lettuce wraps for a snack, this recipe is all about quick wins for busy days.

The first time I made this recipe was out of necessity when my fridge was out of mayonnaise. I was amazed at how the cottage cheese turned plain egg salad into something I craved often and it completely changed my lunch game.

Ingredients

• Large eggs: provide a hearty texture and the main source of protein. Select pasture-raised eggs for brighter yolks and fuller flavor
• Cottage cheese: brings creaminess and protein. Look for small curd and full fat for the richest results
• Salt: enhances the overall taste and balances the cottage cheese tang
• Black pepper: introduces gentle warmth that rounds out the egg flavor
• Smoked paprika: offers mild smoke and depth. Choose a fresh tin for best aroma
• Sweet pickle relish: adds a punch of tang and sweetness. Opt for one with crisp pickle pieces for better bite
• Sourdough bread: acts as the base with a developed flavor. Choose a loaf with a dark crust for the best toast
• Avocado: lends healthy fats and a buttery finish. Pick ripe but still slightly firm avocados for clean slicing

Instructions

Cook The Eggs:

Place a pot of water over high heat and bring it to a full boil. Lower six eggs into the water with a slotted spoon to avoid cracking the shells. Cook for exactly nine minutes to achieve set tender yolks. For the air fryer set to two hundred seventy degrees Fahrenheit and cook for twelve minutes for hands-off perfection

Create The Ice Bath:

While eggs cook prep a bowl of ice and cold water. Transfer finished eggs straight into the cold bath as soon as they are done. This helps halt cooking and makes peeling easy while preventing green yolks

Peel And Prepare:

Tap each egg gently on a firm surface then roll it to loosen the shell. Always start peeling from the wide end where there is an air pocket and rinse eggs under cool water to wash off remaining shell bits

Mix The Salad:

Slice eggs into a bowl and mash them to your desired consistency. Large chunks give more texture while a finer mash feels creamier. Stir the cottage cheese in until evenly combined creating an ultra creamy base

Season Thoughtfully:

Add salt black pepper and smoked paprika over the mixture and fold in so seasonings are uniformly distributed. Spoon in the pickle relish last giving just a few turns to keep bits from becoming mushy and to ensure flavor pops

Assemble Your Sandwich:

Toast slices of sourdough until deep golden and crispy on the edges. Layer sliced avocado across warm toast then pile high with egg salad. Press down lightly with a spoon so everything melds together and flavors absorb into the bread

Cottage cheese is the game changer in this recipe. My nutritionist first pushed me to try it in place of mayo and since then I have never looked back. Not only does it taste fresher but it keeps me satisfied all afternoon—perfect for a post-workout refuel or a busy workday lunch.

Storage Recommendations

Store the prepared egg salad in an airtight container separate from bread or avocado for up to three days in the fridge. Letting it chill for a few hours allows the flavors to deepen. Assembling just before eating keeps toast crisp and avocado bright. I always double batch it and scoop portions into smaller containers for easy grab-and-go lunches.

Easy Variations

Switch things up by adding Mediterranean elements like chopped olives sundried tomatoes and a sprinkle of oregano for a briny twist. For curry lovers toss in a spoonful of curry powder diced apple and golden raisins for big flavor contrast. Make it low carb by serving in lettuce cups or cucumber boats. Personally I love adding diced celery and fresh dill for extra crunch and a green herb lift.

Nutritional Benefits

This recipe outshines classic egg salad in several ways. Eggs provide choline and a full protein profile while cottage cheese adds more protein as well as slow digesting casein for lasting fullness. Avocado introduces heart healthy fats and fiber and sourdough offers a prebiotic boost thanks to its fermentation. For anyone watching sodium pick cottage cheese labeled low sodium and check the pickle relish for added salt to trim unnecessary sodium from your diet.

Several friends who used to skip egg salad now request this version whenever we do a sandwich bar get together. Even picky family members who resist cottage cheese are surprised by how creamy and flavorful it turns out. The leftovers have become a staple in lunchboxes throughout my house.

Your Recipe Questions Answered

→ Can I use Greek yogurt instead of cottage cheese?

Yes, Greek yogurt creates an equally creamy, tangy texture and boosts the protein content for a nutritious option.

→ What is the best method for cooking eggs?

Boil for 9 minutes or air fry at 270°F for 12 minutes. An ice bath ensures easy peeling and ideal yolk texture.

→ Is this suitable for low-carb diets?

Absolutely. Lettuce wraps or cucumber boats offer a carb-conscious alternative while delivering protein and flavor.

→ Which bread pairs well with this dish?

Sourdough bread’s sturdy crumb and subtle tangy flavor perfectly complement the creamy egg and cheese mixture.

→ Can I prepare this in advance?

Yes, store the mixture in the refrigerator for up to 3 days. Assemble with bread or avocado just before serving.