Creamy Egg Salad without Mayo

why make this recipe

Egg salad is a classic dish that many people enjoy, but traditional recipes often use mayonnaise, which some may want to avoid. This egg salad with cottage cheese gives you the creaminess without the extra fat and calories that mayo brings. It is a healthier option, packed with protein and flavor, and perfect for sandwiches, wraps, or simply on its own.

how to make Egg Salad with Cottage Cheese

Ingredients:

• 6 large eggs
• ½ cup cottage cheese
• ½ tsp salt
• Pinch of black pepper
• Pinch of smoked paprika
• 1 tbsp sweet pickle relish or diced pickles
• 2 slices sourdough bread
• ½ avocado (sliced)

Directions:

1. Cook the Eggs:

   • Boiling: Bring a pot of water to a boil. Carefully add the eggs and boil them for 9 minutes.
   • Air Fryer Option: If you prefer, you can air fry the eggs at 270°F for 12 minutes.
   • Once cooked, transfer the eggs immediately to an ice bath to stop the cooking process. Let them cool, then peel the eggs.

2. Prepare the Egg Salad:

   • In a medium bowl, mash the peeled eggs with a fork.
   • Add the cottage cheese, salt, black pepper, and smoked paprika.
   • If you want a bit of tang, stir in the sweet pickle relish or diced pickles.

3. Assemble:

   • Toast the sourdough bread slices.
   • Place the avocado slices on each slice of toast, then spoon the egg salad on top.

how to serve Egg Salad with Cottage Cheese

This egg salad is delicious served on toast, in wraps, or even on its own as a light meal. You can also pair it with a fresh salad or some crunchy vegetable sticks for a complete meal.

how to store Egg Salad with Cottage Cheese

If you have leftovers, store the egg salad in an airtight container in the fridge. It will keep well for about 2 to 3 days. Make sure to keep it separate from the toasted bread to prevent it from getting soggy.

tips to make Egg Salad with Cottage Cheese

• Use fresh eggs for the best flavor and texture.
• You can adjust the seasonings according to your taste. Feel free to add more spices or herbs, such as dill or mustard, for extra flavor.
• If you’re not a fan of cottage cheese, you can try Greek yogurt as a substitute.

variation

You can add chopped celery or green onions to the egg salad for extra crunch. If you like it spicy, mix in some chopped jalapeños or a dash of hot sauce.

FAQs

1. Can I use other types of cheese instead of cottage cheese?
Yes, you can try using Greek yogurt or any creamy cheese that you prefer.

2. Is this egg salad suitable for meal prep?
Absolutely! This egg salad keeps well in the fridge, making it great for meal prep. Just prepare it in advance and store it in an airtight container.

3. Can I make this recipe vegan?
While this recipe is based on eggs and dairy, you could use tofu as a base and mix in vegan alternatives like vegan mayonnaise or avocado for creaminess, but it will be a different recipe.

Egg Salad with Cottage Cheese

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• Author: ikramnihad
• Total Time: 27 minutes
• Yield: 2 servings 1x
• Diet: High-Protein

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Description

A healthier take on classic egg salad using cottage cheese for creaminess without the extra fat.

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Ingredients

Scale 1x2x3x

• 6 large eggs
• ½ cup cottage cheese
• ½ tsp salt
• Pinch of black pepper
• Pinch of smoked paprika
• 1 tbsp sweet pickle relish or diced pickles
• 2 slices sourdough bread
• ½ avocado (sliced)

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Instructions

1. Boil or air fry the eggs until cooked. For boiling, bring water to a boil, add eggs, and boil for 9 minutes. For air frying, set to 270°F and air fry for 12 minutes.
2. Transfer cooked eggs to an ice bath, cool, then peel.
3. In a bowl, mash the peeled eggs with a fork, then add cottage cheese, salt, black pepper, and smoked paprika.
4. Mix in sweet pickle relish or diced pickles.
5. Toast the sourdough bread slices, then place avocado on each slice.
6. Spoon the egg salad on top of the avocado.

Notes

Use fresh eggs for the best flavor and texture. Adjust seasonings to your taste.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Salad
• Method: Boiling, Air Frying
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 4g
• Sodium: 350mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 5g
• Protein: 16g
• Cholesterol: 370mg

Keywords: egg salad, healthy recipe, cottage cheese, high protein, low fat