Looking for a lighter, high-protein twist on classic egg salad? This No Mayo Egg Salad with Cottage Cheese delivers all the creamy texture you love — without the mayonnaise.
By swapping mayo for cottage cheese, this recipe packs in 35 grams of protein, adds extra creaminess, and keeps things fresh and flavorful. Served on toasted sourdough with creamy avocado, it’s the perfect quick lunch, meal prep option, or healthy snack.
Best part? It’s ready in just 17 minutes from start to finish.
Why You’ll Love This Recipe
- ✔️ High protein (35g per serving)
- ✔️ No mayonnaise
- ✔️ Creamy and flavorful
- ✔️ Ready in under 20 minutes
- ✔️ Great for meal prep
- ✔️ Easily customizable
If you’re not a fan of mayo — or just want a healthier swap — this version is for you.
Ingredients You’ll Need
For the Egg Salad
- 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
For Serving
- 2 slices sourdough bread
- ½ avocado, sliced
Exact measurements are listed in the recipe card below.
How to Make No Mayo Egg Salad
Step 1: Cook the Eggs
You have two easy options:
Boiling Method
- Bring a pot of water to a boil.
- Carefully add eggs.
- Boil for 9 minutes.
Air Fryer Method
- Air fry at 270°F for 12 minutes.
Immediately transfer eggs to an ice bath to stop the cooking process. Once cooled, peel the shells.
Step 2: Make the Egg Salad
- Chop or mash the peeled eggs in a medium bowl using a fork.
- Add cottage cheese, salt, black pepper, and smoked paprika.
- Stir in sweet pickle relish or diced pickles if using.
Mix until creamy but still slightly textured.
Step 3: Assemble the Sandwiches
- Toast the sourdough bread.
- Layer sliced avocado on each piece.
- Spoon the egg salad over the top.
Serve immediately and enjoy!
Simple Ingredient Swaps
This recipe is easy to customize:
- Cottage Cheese: Swap for Greek yogurt for a similar creamy, high-protein texture. For dairy-free, use blended silken tofu.
- Eggs: For a plant-based version, try mashed chickpeas or crumbled tofu.
- Relish: Use chopped pickles, capers, or green olives.
- Bread: Substitute whole grain, rye, or use lettuce wraps for a low-carb option.
- Avocado: Replace with hummus or sliced tomatoes.
Flavor Boost Ideas
Want to elevate your egg salad even more? Try adding:
- Fresh lemon juice for brightness
- Dijon mustard for tang
- Chopped green onions
- Finely diced red onion
- Fresh dill or parsley
Small additions can completely transform the flavor profile.
Storage Tips
Store leftover egg salad in an airtight container in the refrigerator.
- Keeps fresh for 3–5 days
- Always keep chilled
- Stir before serving if liquid separates slightly
This makes it perfect for weekly meal prep.
Top Tips for Success
- Shock eggs in very cold water for easy peeling.
- Don’t overmix — keep some texture for the best bite.
- Use full-fat cottage cheese for maximum creaminess.
- Toast bread just before serving to avoid sogginess.
For a low-carb option, serve in lettuce wraps or stuffed into bell peppers.
Frequently Asked Questions
Why use cottage cheese instead of mayo?
Cottage cheese adds creaminess, boosts protein, and reduces excess fat compared to mayonnaise.
Is cottage cheese healthier than mayonnaise?
Cottage cheese is typically higher in protein and lower in fat and calories than mayo, making it a nutrient-dense swap.
Can you really make hard-boiled eggs in the air fryer?
Yes! Air frying at 270°F for 12 minutes works beautifully. Just remember the ice bath afterward.
Can I meal prep this recipe?
Absolutely. Store in the fridge and assemble sandwiches when ready to eat.
Nutrition Highlights
- High protein (35g per serving)
- Lower fat than traditional egg salad
- Great source of healthy fats (with avocado)
- Quick and balanced meal option
Final Thoughts
This No Mayo Egg Salad with Cottage Cheese proves you don’t need mayonnaise for a creamy, satisfying sandwich. It’s protein-packed, easy to make, and perfect for busy weekdays.
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