There’s a certain magic in the air when the aroma of freshly boiled eggs meets the creamy goodness of cottage cheese—it’s like a warm hug from the inside out. This Egg Salad with Cottage Cheese – no mayo! is simple, yet so satisfying, and it brings a wave of nostalgia, reminding me of cozy family lunches at home. The rich texture of the egg salad, combined with the tangy cottage cheese, dances on your palate, making each bite an invitation to linger a little longer at the table, savoring both the food and the company.
Egg Salad with Cottage Cheese – No Mayo
A creamy and satisfying egg salad with cottage cheese, perfect for brunch or a light dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Lunch
- Method: Boiling, Toasting
- Cuisine: American
- Diet: Protein-rich
Ingredients
- 6 large eggs
- ½ cup cottage cheese
- ½ teaspoon salt
- Pinch of black pepper
- Pinch of smoked paprika
- 1 tablespoon sweet pickle relish or diced pickles
- 2 slices sourdough bread
- ½ avocado (sliced)
Instructions
- Boil the eggs: Bring a pot of water to a rolling boil and gently add the eggs. Boil for exactly 9 minutes. Alternatively, use an air fryer at 270°F for 12 minutes. Transfer the eggs to an ice bath to cool.
- Prepare the egg salad: Peel the eggs and mash them in a medium bowl. Mix in cottage cheese, salt, black pepper, and smoked paprika. Fold in sweet pickle relish or diced pickles.
- Assemble: Toast sourdough bread until golden brown. Layer avocado slices on each toast, then top with a scoop of egg salad.
- Serve and enjoy!
Notes
For extra creaminess, blend the cottage cheese before mixing it in. Use day-old bread for better toasting.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 370mg
Let’s Make It Together
Gathering everyone around the kitchen can be such a delight, and this recipe makes it so easy! Start by boiling some eggs, and as they cook, whip up that creamy, dreamy salad in mere minutes. The best part? You can enjoy it warm or chilled, making it versatile enough for any occasion.
Ingredients You’ll Need
- 6 large eggs
- ½ cup cottage cheese
- ½ teaspoon salt
- Pinch of black pepper
- Pinch of smoked paprika
- 1 tablespoon sweet pickle relish or diced pickles
- 2 slices sourdough bread
- ½ avocado (sliced)
Step-by-Step Directions
- Boil the eggs: Bring a pot of water to a rolling boil and gently add the eggs. Boil for exactly 9 minutes. If you prefer, pop them into your air fryer at 270°F for 12 minutes. Once cooked, transfer the eggs to an ice bath to halt the cooking process, making peeling easier—and so much smoother.
- Prepare the egg salad: In a medium bowl, mash the peeled eggs with a fork, being careful to maintain some textures; it adds character. Mix in the cottage cheese, salt, black pepper, and smoked paprika for that touch of warmth and depth. Finally, fold in the sweet pickle relish or diced pickles for a delightful little crunch.
- Assemble: Toast those beautiful slices of sourdough bread until they turn a lovely golden brown. On each piece, layer the luscious avocado slices, then crown with a generous scoop of your egg salad. Serve and enjoy the delightful medley of flavors!
Nutritional Snapshot
- Serving Size: 1 sandwich
- Calories: 350
- Protein: 24g
- Carbs: 30g
- Fat: 18g
- Fiber: 7g
Packed with protein and fiber, this recipe keeps you full without feeling heavy, making it perfect for lunch or a light dinner.
When to Enjoy It
This Egg Salad with Cottage Cheese – no mayo! is perfect for those lazy weekend brunches when you want to serve something a bit special but don’t want to spend hours in the kitchen. Pair it with a fresh spinach salad and a light sparkling drink, or enjoy it on a cozy evening with a cup of warm soup—comfort never looked so good!
Keep It Fresh
For optimal freshness, store any leftovers in an airtight container in the refrigerator; they’ll be good for up to three days. If you want to freeze the egg salad, keep the bread and avocado separate, as they don’t freeze well. Just thaw and enjoy the egg salad cold or reheat it gently on the stovetop when you’re ready to indulge again.
Betty’s Secrets
- For an extra creamy texture, try blending the cottage cheese before mixing it in. It gives a smoother consistency that melds beautifully with the eggs.
- Don’t skip the smoked paprika; it adds a depth of flavor that turns this dish into something special!
- Use day-old bread for toasting—it’s generally drier and crisps up beautifully, giving your sandwich that perfect crunch.
Creative Twists
- Add a handful of fresh herbs like dill or chives for a burst of freshness during spring and summer.
- Try a spoonful of curry powder for a delightful change, bringing a little warmth and exotic flavor to your classic egg salad.
Your Questions Answered
Can I use Greek yogurt instead of cottage cheese in this Egg Salad with Cottage Cheese – no mayo!? Yes, Greek yogurt is a great substitute that will add creaminess with a slight tang.
How long does this egg salad stay fresh? When stored properly in the fridge, it can last up to three days. Just make sure to keep it in an airtight container!
Can I make this egg salad ahead of time? Absolutely! It’s a fantastic option for meal prepping—just give it a good stir before serving.
What can I serve with the egg salad sandwich? This pairs nicely with crunchy pickles, fresh salad greens, or even sweet potato fries for a laid-back, cozy meal!