High Protein Egg Salad with Cottage Cheese No Mayo

A New Kind of Egg Salad

My grandson Leo turned his nose up at egg salad. He said it was too mushy. So I had to get clever. I made this new version for him one afternoon. He gobbled it right up.

This recipe uses cottage cheese instead of mayo. It makes the salad creamy and packed with protein. It keeps you full for hours. That matters for busy school days or a long morning.

Let’s Talk About the Eggs

You can cook the eggs two ways. Boiling them is the classic way. But have you tried an air fryer? It works wonderfully.

I still laugh at that. I was so nervous the first time I air-fried eggs. But they peeled so easily! The ice bath is the real secret. It stops the eggs from cooking more.

The Magic of Mashing

Now for the fun part. Get a bowl and a fork. Mash those peeled eggs up good. You can leave some little chunks for texture.

Then stir in the cottage cheese, salt, and spices. Doesn’t that smell amazing? The smoked paprika is my favorite touch. It adds a warm, cozy flavor.

Why This Recipe Matters

Food should make you feel good and strong. This egg salad is full of protein. That helps your muscles and gives you steady energy.

Using cottage cheese is a simple swap. But it makes a big difference. It adds creaminess without the heaviness of mayo. What’s one healthy food swap you’ve tried at home?

A Fun Little Fact

Fun fact: Adding a pinch of salt to the boiling water can make eggs easier to peel later. Isn’t that a handy tip?

Little tricks like that come from years in the kitchen. I learned that from my own mother. She knew all the secrets.

Building Your Perfect Toast

Toast your sourdough until it’s golden and crisp. I love the sound it makes. Then layer on the creamy avocado slices.

Finally, spoon that beautiful egg salad on top. The cool, creamy salad and the warm, crunchy toast are perfect together. Do you like your toast soft or very crunchy?

Your Turn in the Kitchen

This recipe is hard to mess up. You really can’t go wrong. It’s a great one to try if you’re just learning to cook.

Making your own food is a special kind of joy. It feels good to create something tasty and healthy. What’s the first thing you ever learned to cook? I’d love to hear your story.

Ingredients:

Ingredient	Amount	Notes
Large eggs	6
Cottage cheese	1/2 cup
Salt	1/2 tsp
Black pepper	Pinch
Smoked paprika	Pinch
Sweet pickle relish or finely diced pickles	1 tbsp	For a tangy flavor
Sourdough bread	2 slices
Avocado	1/2, sliced

A Creamy Egg Salad Without the Mayo

My grandson Leo calls this my “power-up” lunch. It keeps him full all afternoon. The secret is creamy cottage cheese instead of mayonnaise. It makes the salad so rich and tasty. I love how simple it is to throw together. Doesn’t that smell amazing when you toast the sourdough?

Step 1: Prepare the Eggs

Let’s get those eggs ready to peel. You can boil them on the stove. Or use your air fryer if you have one. Plunging them into an ice bath is the most important part. It stops them from cooking and makes peeling so much easier. (My hard-learned tip: Don’t skip the ice bath! I’ve burned my fingers too many times.)

Step 2: Make the Salad

Now for the fun part, mashing! Get all your ingredients in a medium bowl. Use a fork to mash the peeled eggs just how you like them. Then add the cottage cheese and all those lovely spices. The smoked paprika is my favorite. It adds a little warmth. I still laugh at the first time I made this. My sister thought it was full of mayo!

Step 3: Assemble the Toast

Time to build your masterpiece. Toast your sourdough until it’s nice and golden. Then layer on those creamy slices of avocado. They add such a lovely, buttery flavor. Finally, spoon that beautiful egg salad right on top. Do you have a favorite bread for toast? Share below! Eat it right away for the best crunch.

Cook Time: 12-15 minutes
Total Time: 20 minutes
Yield: 2 servings
Category: Lunch, High-Protein

Three Fun Twists to Try

This recipe is like a blank canvas. You can change it up so easily. Here are a few ideas I love to play with. They make it feel like a whole new meal.

The Garden Lover

Add a big handful of fresh chopped chives and some diced red bell pepper for a colorful crunch.

The Spicy Kick

Mix in a teaspoon of Dijon mustard and a sprinkle of red pepper flakes. It will wake up your taste buds!

The Everything Bagel

Skip the paprika and stir in a spoonful of “everything bagel” seasoning. It’s so simple and delicious.

Which one would you try first? Comment below!

How to Serve Your Egg Salad

This egg salad is wonderful on its own. But a few little extras can make it extra special. I like to serve it with a small side of cherry tomatoes. Their sweet pop is a perfect match. A few crispy potato chips on the side are a fun treat, too.

For a drink, a tall glass of iced green tea with lemon is so refreshing. If you’re feeling fancy, a crisp lager beer pairs nicely with the smoky paprika. It cuts through the richness. Which would you choose tonight?

Keeping Your Egg Salad Fresh and Tasty

This egg salad is best eaten right away. But you can keep it for later. Just put it in a sealed container in the fridge. It will stay good for two days.

I do not recommend freezing this salad. The cottage cheese and eggs get watery. I learned this the hard way. My first batch turned into a puddle in the bowl.

You can boil the eggs ahead of time. Store the peeled eggs in the fridge for up to three days. This makes a quick lunch so easy. Batch cooking saves you time on busy mornings. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

Are your eggs hard to peel? Make sure you use that ice bath. The cold water helps the shell come right off. I remember when I skipped this step. I ended up with lumpy, torn-up eggs.

Is your salad too dry? Add another spoonful of cottage cheese. This makes it creamy and delicious. Is the flavor a little bland? Do not be shy with the salt and smoked paprika.

Getting the flavor right builds your cooking confidence. A tasty meal makes everyone at the table happy. Which of these problems have you run into before?

Your Egg Salad Questions, Answered

Q: Can I make this gluten-free? A: Yes! Just use your favorite gluten-free bread for the toast.

Q: How far ahead can I make it? A: You can mix the salad up to two days before you eat it.

Q: What can I use instead of cottage cheese? A: Plain Greek yogurt works wonderfully. It is just as creamy.

Q: Can I make a smaller portion? A: Of course! Just use 3 eggs and half of all the other ingredients.

Q: Any other fun add-ins? A: A tiny bit of dill or chives is lovely. *Fun fact: Adding fresh herbs makes your food smell amazing.* Which tip will you try first?

A Little Note From My Kitchen to Yours

I hope you love this protein-packed lunch. It always makes me feel strong and satisfied. I would be so thrilled to see your creation.

Your kitchen adventures make me smile. Sharing food is one of life’s greatest joys. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Olivia Hartwell.