Hey y'all! If you're craving a creamy egg salad without the heaviness of mayo, you're in for a treat. This Egg Salad with Cottage Cheese - no mayo is light, tangy, and loaded with protein, making it perfect for lunches, meal prep, or a wholesome snack spread for any gathering. Whether you're seeking a healthy twist or you're just out of mayo, this recipe brings the flavor! Let's get cooking!
Why You'll Love This Egg Salad with Cottage Cheese - no mayo
- Packed with protein but light on calories, keeping you fuller for longer.
- Rich, creamy texture without any mayonnaise—just pure cottage cheese goodness!
- Quick and easy to whip up—only 10 minutes of prep time!
- Perfect for meal prep, sandwiches, wraps, or a hearty dip with crackers.
- Great option for anyone watching their fat intake or following a healthy eating plan.
Egg Salad with Cottage Cheese - no mayo: Ingredients
- 6 large eggs
- ½ cup low-fat cottage cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh parsley, chopped
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon kosher salt (adjust to taste)
- Optional: ¼ cup diced celery or cucumber for extra crunch
How to Make Egg Salad with Cottage Cheese - no mayo
Step 1: Hard Boil the Eggs
Place eggs in a saucepan and cover with water by 1 inch. Bring to a boil over high heat. Once boiling, cover and remove from heat. Let sit for 10-12 minutes, then transfer eggs to an ice water bath for 5 minutes. Peel the eggs and set aside.
Step 2: Prep the Ingredients
Chop peeled eggs into bite-sized pieces. Finely chop chives, parsley, and any optional veggies.
Step 3: Mix the Base
In a large mixing bowl, combine cottage cheese, Dijon mustard, garlic powder, onion powder, black pepper, and salt. Whisk until the cottage cheese is creamy. You can mash with a fork for a smoother texture or leave it chunky—your choice!
Step 4: Combine Everything
Add chopped eggs, herbs, and any optional vegetables to the cottage cheese mixture. Stir gently to combine, ensuring everything is well coated.
Step 5: Chill & Serve
For the best flavor, cover and chill in the refrigerator for at least 20 minutes before serving.
Notes for the Best Egg Salad with Cottage Cheese - no mayo
- For a creamier result, pulse the cottage cheese in a food processor before adding to the salad. Perfect boiled eggs tips
- Experiment with fresh herbs like dill or tarragon for a different flavor profile.
- Use large-curd cottage cheese for extra texture, or small-curd if you prefer a smoother salad.
Egg Salad with Cottage Cheese - no mayo: Variations
- Avocado Version: Mash in ½ ripe avocado for buttery texture and heart-healthy fats.
- Greek Yogurt Swap: Replace cottage cheese with plain Greek yogurt for a tangy twist (learn about Greek yogurt benefits).
- Spicy Upgrade: Add 1 tablespoon chopped pickled jalapeños or a dash of smoked paprika for heat.
Required Equipment
- Saucepan (for boiling eggs)
- Large mixing bowl
- Sharp knife and cutting board
- Whisk or fork
- Measuring spoons
Storage Instructions for Egg Salad with Cottage Cheese - no mayo
Store egg salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Stir before serving to recombine the dressing. Not recommended for freezing, as the texture will change.
Pairings & Serving Suggestions
- Spoon onto toasted whole grain bread or serve in lettuce cups.
- Spread inside a wrap or pita with sliced tomatoes and greens.
- Use as a healthy dip with whole-wheat crackers, carrot sticks, or celery stalks.
Pro Tips for the Best Egg Salad with Cottage Cheese - no mayo
- Always cool your eggs quickly after boiling for the easiest peeling. Egg peeling tips
- Adjust salt just before serving, as cottage cheese can vary in sodium from brand to brand.
- For extra flavor, sprinkle a dash of smoked paprika or a squeeze of fresh lemon juice on top right before eating.
Egg Salad with Cottage Cheese - no mayo: FAQ
- Can I make this egg salad ahead of time?
- Yes! It's great for meal prep. Just store it covered in the fridge and give it a quick stir before serving.
- What type of cottage cheese is best?
- Low-fat or whole milk cottage cheese both work well. For the creamiest consistency, choose small-curd cottage cheese.
- Is this recipe good for weight loss?
- Absolutely! This egg salad is high in protein and lower in fat without mayo, making it a smart choice for healthy meal plans (benefits of eggs).
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Yield: 3-4 servings
Ingredients
- 6 large eggs
- 1 cup low-fat cottage cheese
- 2 tablespoons Dijon mustard
- ¼ cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon chopped fresh chives
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
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1Place eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 12 minutes.
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2Remove cooked eggs and transfer to a bowl of ice water. Let cool for 5 minutes, then peel and chop the eggs.
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3In a mixing bowl, combine cottage cheese, Dijon mustard, salt, and black pepper. Mix until smooth.
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4Add chopped eggs, celery, red onion, and chives to the bowl. Gently fold the ingredients together until well combined.
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5Taste and adjust seasoning if needed. Serve chilled on whole-grain bread, lettuce wraps, or crackers.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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