Egg Salad with Cottage Cheese – no mayo: Delicious Healthy Lunch

This Egg Salad with Cottage Cheese (no mayo) tastes just like something your grandma might’ve packed in a brown paper bagonly now it’s trending on TikTok for a reason. It’s our favorite kind of upgrade: under 10 minutes, no fancy equipment, zero fuss, and packed with protein. Creamy, satisfying, and surprisingly crave-worthy.

The base combines boiled eggs with creamy cottage cheese, tangy mustard, and crunchy picklesall mixed in one cozy bowl. It’s lighter than traditional egg salad but still delivers in comfort and flavor. And the best part? You can use whatever’s already in the fridge. See the full recipe details below!

I still remember mixing eggs with my Grandma, who’d always say mayo “takes over the flavor.” After culinary school and countless recipe tests, I have to sayshe was right. This version embraces her spirit but skips the heaviness. The secret ingredient? A dash of smoked paprika that brings it all together.

Why You’ll Love This Recipe

• Light and Healthy: Cottage cheese stands in for mayo, delivering protein and creaminess without the extra fat.
• Quick and Easy: Friendly for beginner cooks and ready in under 20 minutesincluding egg boiling time.
• Cozy and Nostalgic: Classic egg salad flavor with a lighter, modern twist Grandma would approve of.
• Versatile and Practical: Serve on toast, in sandwiches, over greens, or scoop it right from the bowl.

What You’ll Need

This recipe sticks to the delicious basics. Here’s everything you need:

• 6 large eggs: Hard-boiled and chopped for the creamy filling.
• ½ cup cottage cheese: Use full-fat for richness or low-fat for a leaner version.
• ½ teaspoon salt: Helps all the savory notes shine.
• Pinch of black pepper and smoked paprika: For depth and subtle warmth.
• 1 tablespoon sweet pickle relish or chopped pickles: Adds zing and crunch.
• 2 slices sourdough bread: Toasted for structure and flavor.
• ½ avocado, sliced: Optional topping that takes it up a notch.

Pro Tip: No sourdough? Sub in whole wheat, multigrain, or your favorite gluten-free bread.

Quick Ingredient Reference

How to Make Egg Salad with Cottage Cheese (No Mayo!)

No guesswork herethis recipe is mix-and-go simple. Follow these quick steps:

1. Boil and Peel: Place eggs in a pot, cover with cold water, bring to a boil, reduce heat, and simmer for 12 minutes. Immediately transfer to an ice bath for at least 5 minutes before peeling.
2. Chop the Eggs: Chop peeled eggs into small, bite-sized pieces using a knife or egg slicer.
3. Mix the Base: In a mixing bowl, stir together cottage cheese, salt, pepper, smoked paprika, and relish until well combined.
4. Combine: Gently fold chopped eggs into the mixture, being careful not to mash. Taste and adjust salt/pepper if needed.
5. Assemble: Layer your toast with sliced avocado and top with a hearty scoop of your egg salad. Serve immediately.

Pro Tip: Chill the egg salad for 10–15 minutes before serving for best flavor blending and a firmer texture.

Step Summary

Storage and Leftovers

Whether you’re meal-prepping or saving a portion, here’s how to keep it fresh:

• In the Fridge: Store egg salad in a tightly sealed container in the refrigerator for up to 3 days. Stir before eating.
• On the Bread: For ideal texture, assemble sandwiches only when ready to eat to prevent sogginess.

Storage Tips

Recipe Tweaks and Tips

• Want more crunch? Add finely diced celery, radish, or red onion.
• Like it tangier? Stir in Dijon mustard or a splash of apple cider vinegar.
• Low-Carb Option: Replace bread with lettuce wraps or stuff into halved bell peppers.

Note: This egg salad is naturally gluten-free when served without bread. It’s high in protein and satisfies without leaving you sluggish, perfect for lunch prep or light dinners.

Expert Insight: Elevating Egg Salad with Cottage Cheese

Swapping mayo for cottage cheese doesn’t just lighten things upit changes the flavor in the best way. You get the creaminess you crave, but with a protein boost and fewer calories. It’s a simple, health-smart twist that gives your egg salad both a nutritional and taste upgradewithout compromising on that nostalgic comfort.

For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!

How I Finally Mastered Egg Salad with Cottage Cheese – No Mayo

Perfecting this egg salad took trial, error, and some old-school kitchen wisdom. Early versions were too runny or bland. Eventually, I found that using small-curd cottage cheese, just a smidge of smoked paprika, and sharp pickle relish gave it the flavor and body it needed. The final dish? Cozy comfort, reimagined for todaywith a nod to Grandma’s famously bold palate.

FAQs ( High Protein Cottage Cheese Egg Salad – no mayo! )

Conclusion

This easy Egg Salad with Cottage Cheese (no mayo) recipe offers the familiar flavors you lovewithout the heaviness. It comes together in under 20 minutes, packs a protein punch, and makes for an easy win at lunch or dinner.

Try personalizing it with chopped herbs, crunchy add-ins, or your preferred bread. Store leftovers in the fridge for 2–3 days and just stir before serving. One bite and you’ll see why this nostalgic dish is having its modern momentthanks to Grandma’s wisdom and a little kitchen creativity.

Give it a goand if it hits your cozy comfort button, snap a pic and share! Food this good deserves to be passed down and passed around.

Olivia Farnsworth

Egg Salad with Cottage Cheese – no mayo: Delicious Healthy Lunch

This Egg Salad with Cottage Cheese no mayo is a light and healthy twist on the classic egg salad. Packed with protein and flavor, it makes an Easy Healthy High Protein Lunch or a Fast lunch ideas option. Enjoy it served on sourdough with fresh avocado for a satisfying meal.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 12 minutes mins

Total Time 17 minutes mins

Servings: 2 egg salad sandwiches

Calories: 350

Ingredients Method Notes

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

Method

 

1. Place eggs in a pot and cover with water.
2. Bring to a boil and cook for 12 minutes.
3. Remove eggs and transfer to cold water to cool.
4. Peel the cooled eggs and chop them roughly.
5. In a bowl, combine chopped eggs, cottage cheese, salt, black pepper, smoked paprika, and sweet pickle relish.
6. Mix everything gently until well combined.
7. Toast the sourdough bread slices.
8. Spread the egg salad mixture evenly on the toasted bread.
9. Top with sliced avocado.
10. Serve immediately and enjoy your healthy high protein lunch.

Notes

• For extra flavor, add fresh herbs like dill or chives. The salad can be stored in the refrigerator for up to 2 days in an airtight container.