The first time I made this egg salad with cottage cheese, I thought I’d miss mayo — but I didn’t.
It’s creamy, tangy, and bright without a spoonful of mayonnaise in sight.
This version is fast, protein-forward, and perfect on sourdough with avocado for a filling breakfast or light lunch.
If you like simple swaps that boost nutrition without sacrificing flavor, this is your new go-to.
Why You’ll Love This Recipe
- No mayo: lighter, tangier, and higher in protein.
- Fast to make: 20 minutes from start to finish when eggs are ready.
- Versatile: serves as a toast topper, sandwich filling, or salad mix-in.
- Texture play: soft curds of cottage cheese against chopped eggs and creamy avocado.
- Kid-friendly and easily customizable.
The texture is the star here: fluffy chopped yolks and tender whites combined with the tiny curds of cottage cheese give a slightly grainy-but-creamy mouthfeel that feels indulgent. The pickle relish adds a bright, sweet-tang pop while smoked paprika gives a whisper of warmth that ties everything together. Toasted sourdough adds chew and char for a satisfying contrast, and avocado brings the buttery silk that balances salt and acid.
“Five stars — quick, filling, and the cottage cheese makes it feel like a treat instead of a diet swap.” — Jenna, a reader
Key Ingredients
Cottage cheese — ½ cup
Cottage cheese replaces mayo here and brings protein plus a soft, slightly tangy curd that mimics the creaminess you expect in egg salad. For best texture, use small-curd cottage cheese; full-fat varieties blend creaminess and mouthfeel more naturally. If you prefer a smoother mix, briefly drain or pulse the cottage cheese in a blender.
Large eggs — 6
Eggs are the backbone of the salad: they provide structure, richness, and savory depth. Use fresh eggs for the best peel and flavor; for perfectly centered yolks, bring them to room temperature before cooking. If you like runnier yolks, reduce boiling time by a minute on the stove or cut three minutes off the air-fryer time.
Sourdough bread — 2 slices
Sourdough gives a nutty, tangy base that stands up to the moist salad and avocado slices. A sturdy, day-old slice toasts nicely without collapsing under the topping. If your sourdough is very sour, pick a milder loaf or use a lighter toast time to avoid overpowering the egg salad.
Then, the full ingredient list:
- 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
Step-by-Step Instructions
Step 1: Cook the eggs (boiling method)
Place eggs in a single layer in a pot and cover with an inch of cold water.
Bring to a rolling boil, then set a timer for 9 minutes for fully set yolks that are still tender.
When time is up, immediately transfer eggs to an ice bath to stop cooking and make peeling easier.
Pro Tip: You’ll know eggs are done when the whites are firm and the yolks still have a slight creaminess at the center; the ice bath prevents the green ring and keeps yolks bright.
Step 1b: Cook the eggs (air fryer option)
Preheat the air fryer to 270°F and place eggs in the basket, leaving space between them.
Air fry for 12 minutes for reliably hard-cooked eggs with easy peeling.
Cool eggs in an ice bath right away to halt carryover cooking.
Pro Tip: Use an oven-safe tray if your air fryer basket is very open; this prevents rolling and helps eggs cook evenly.
Step 2: Peel and prep
Peel eggs when they are cool enough to handle and give them a gentle rinse to remove shell flecks.
Roughly chop or coarsely mash the eggs in a medium bowl with a fork — keep some texture.
Pro Tip: Chop whites and yolks separately if you prefer even texture control; fold them together at the end for a balanced mix.
Step 3: Make the cottage cheese egg salad
Add the cottage cheese to the mashed eggs and gently fold to combine.
Season with ½ teaspoon salt, a pinch of black pepper, and a pinch of smoked paprika.
If using, stir in 1 tablespoon sweet pickle relish or 1–2 tablespoons finely diced pickles for a sweet-tang finish.
Pro Tip: Taste before adding relish; some cottage cheeses are tangier than others, so adjust salt and relish to balance acidity.
Step 4: Assemble the toast
Toast 2 slices of sourdough until golden and slightly crisp.
Lay ½ avocado (sliced) on each toast slice, then spoon a generous portion of egg salad on top.
Serve immediately.
Pro Tip: Lightly mash avocado with a squeeze of lemon to prevent browning and add a bright edge that complements the egg salad.
Expert Tips for Success
- Timing the eggs: For consistent yolks, start with room-temperature eggs and use a timer. Nine minutes at a boil yields set but tender yolks; if you prefer creamier yolks, drop to 8 minutes.
- Ice bath discipline: Never skip the ice bath. It stops cooking instantly and makes peeling much easier, preventing the dark ring around the yolk.
- Cottage cheese drainage: If your cottage cheese seems watery, drain it in a fine mesh sieve for 10 minutes; this concentrates flavor and prevents a runny salad.
- Salt in stages: Season lightly when mixing, then taste and adjust at the end. Eggs and cottage cheese both absorb salt differently, so a second adjustment prevents over-salting.
- Texture control: Use a fork for a chunky salad or pulse gently in a food processor for a smoother, spreadable consistency. Either approach works — it’s personal preference.
- Pickle balance: Sweet relish adds brightness and a hint of sugar; if you prefer savory tang, swap relish for finely diced dill pickles and reduce added salt.
- Smoked paprika tip: A tiny pinch adds warmth and a subtle smoky note; avoid adding too much or it will dominate. Use Spanish smoked paprika (pimentón) for an authentic smoky flavor.
- Avocado ripeness: Use slightly underripe avocado so slices hold their shape on toast. If using a very ripe avocado, mash it and spread it on the toast first to act as a moisture barrier.
- Equipment note: A small fine-mesh sieve, a bowl for an ice bath, and a serrated knife for avocado make the assembly easier and faster.
- Make-ahead strategy: You can hard-cook the eggs and store them peeled for up to 5 days in the fridge; mix with cottage cheese only when ready to serve for best texture.
Storage & Freezing
Fridge storage: Store the mixed egg salad in an airtight container in the refrigerator for up to 3 days.
If you plan to eat it across several days, store the cottage cheese and chopped eggs separately and combine within 24 hours of serving for the freshest texture.
Freezing: This egg salad is not ideal for freezing.
Cottage cheese and boiled eggs both change texture when frozen and thawed — curds can become watery and eggs rubbery.
If you must freeze, freeze only the hard-cooked eggs (shelled) in a vacuum bag for up to one month, but expect a change in texture on thawing.
Reheating: Egg salad with cottage cheese is best served cold or at room temperature.
If you prefer warmth, reheat only the toast or warmed mix-ins separately and add the egg salad at the end so it doesn’t overcook.
Avoid microwaving the combined salad; it causes separation and a grainy texture.
Variations & Substitutions
Mediterranean twist: Fold in a tablespoon of chopped kalamata olives, a teaspoon of red wine vinegar, and a pinch of oregano for a briny, herby version.
Try this variation as a topping for crisp romaine leaves or pita.
Green herb boost: Stir in finely chopped dill, chives, and parsley for freshness.
This is great if you pair the salad with a lighter bread like whole-grain or rye.
Low-carb swap: Skip the sourdough and serve scoops of egg salad over lettuce cups or grilled zucchini slices.
This keeps carbs down while preserving the creamy profile.
Creamier, no-cottage option: If you want no dairy at all, replace cottage cheese with mashed silken tofu seasoned with lemon and mustard for a vegan-friendly texture.
For an extra creamy yet still mayo-free option, use Greek yogurt instead of cottage cheese; strain it first for thickness.
(Internal link) If you want another cottage-cheese-and-avocado combo, try this take on cottage cheese avocado toast for different toppings and textures.
Frequently Asked Questions
Q: Can I use Greek yogurt instead of cottage cheese?
A: Yes. Thick Greek yogurt works as a creamier, smoother swap. Strain it in a cheesecloth-lined sieve for 30 minutes if you want a firmer texture that matches cottage cheese. Expect a tangier finish and slightly less curd structure.
Q: How long will hard-cooked eggs last in the fridge?
A: Unpeeled hard-cooked eggs stored in their shells last about one week in the refrigerator. Peeled eggs are best eaten within 3–5 days. Store in an airtight container and keep them in the main body of the fridge, not the door.
Q: Is this egg salad safe for kids and pregnant people?
A: Properly cooked eggs are safe for most people, including kids and pregnant people, but always follow guidelines from your healthcare provider. Ensure eggs are fully cooked (no runny yolk) and use clean utensils. Cottage cheese should be from a pasteurized source.
Q: Can I make this ahead for a picnic?
A: Yes — pack the egg salad cold in an insulated cooler with ice packs and assemble on toast at the picnic site. Keep the toast separate to avoid sogginess. If you’re traveling, hold avocado slices with lemon juice to slow browning.
Q: What if my cottage cheese is too salty?
A: Rinse a small amount of cottage cheese under cold water in a fine-mesh sieve and drain to remove excess sodium, then taste and adjust with salt sparingly. You can also add a squeeze of lemon to brighten flavors without more salt.
Final Thoughts
This mayo-free egg salad is a simple, protein-packed swap that doesn’t skimp on flavor.
It’s quick enough for weekday breakfasts and flexible enough to dress up for guests.
Conclusion
For another no-mayo cottage cheese egg salad idea with a similar high-protein approach, see this Cottage Cheese Egg Salad (High-Protein, No Mayo) – Wholly Tasteful recipe for inspiration.
You can also compare techniques and variations with this version from Cottage Cheese Egg Salad – Easy, High Protein & No Mayo to refine your perfect mix.
If you tried this recipe, please leave a star rating in the recipe card below and pin it to Pinterest.
Cottage Cheese Egg Salad
Ingredients
Main ingredients
- 6 large large eggs Use fresh eggs for best flavor.
- ½ cup cottage cheese Small-curd cottage cheese preferred for texture.
- ½ tsp salt Season to taste.
- Pinch black pepper Adjust as preferred.
- Pinch smoked paprika Use Spanish smoked paprika for best flavor.
- 1 tbsp sweet pickle relish Optional, for a sweet-tang finish.
- 2 slices sourdough bread Use sturdy, day-old sourdough for best results.
- ½ medium avocado Sliced for serving.
Instructions
Cooking the Eggs
- For boiling, place eggs in a pot, cover with cold water, and boil for 9 minutes. Transfer to an ice bath to cool.
- For air frying, preheat air fryer to 270°F and cook eggs for 12 minutes. Cool in an ice bath.
Peeling and Preparing
- Peel the cooled eggs and rinse to remove shell flecks. Chop or coarsely mash the eggs.
Making the Salad
- In a bowl, combine the cottage cheese with the mashed eggs. Season with salt, pepper, and smoked paprika.
- If using, add pickle relish or diced pickles and mix gently.
Assembling the Toast
- Toast sourdough slices until golden brown. Top with avocado slices and generous portions of egg salad.
