Say goodbye to heavy, mayo-loaded salads and hello to a fresh, protein-packed twist! This High Protein Cottage Cheese Egg Salad delivers everything you love about a classic egg salad—creamy texture, rich flavor, and satisfying bite—without the extra heaviness.
Using cottage cheese instead of mayo creates a lighter yet protein-rich base, making it perfect for healthy meal prep and balanced eating. It’s one of those cottage cheese recipes healthy lifestyles truly benefit from.
Quick to prepare and incredibly versatile, this recipe fits into everything from easy lunches to high protein dinner ideas. It’s a simple way to enjoy healthy food dishes without compromising taste.
Recipe
Ingredients
- 6 large eggs
- 1/2 cup cottage cheese
- 1/2 teaspoon salt
- Pinch of black pepper
- Pinch of smoked paprika
- 1 tablespoon sweet pickle relish or chopped pickles
- 2 slices sourdough bread
- 1/2 avocado, sliced
Instructions
- Bring water to a boil, gently add eggs, and cook for about 9 minutes. Alternatively, air fry at 270°F for 12 minutes.
- Transfer eggs to an ice bath immediately, then peel once cooled.
- In a bowl, crush the eggs with a fork until desired texture is reached.
- Mix in cottage cheese, salt, pepper, and smoked paprika.
- Stir in relish or chopped pickles for added flavor if desired.
- Toast sourdough slices, layer with avocado, and top with egg salad.
Notes
- Use ice water to stop cooking and ensure easy peeling.
- Swap cottage cheese with Greek yogurt for a lighter variation.
- Serve in lettuce wraps for a low-carb option.
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