Introduction
Looking for a protein-packed twist on traditional egg salad that’s creamy without heavy mayonnaise? This High Protein No-Mayo Egg Salad with Cottage Cheese is your answer.
By replacing mayo with cottage cheese, this recipe delivers extra protein, fewer calories, and a naturally creamy texture. It’s perfect for sandwiches, lettuce wraps, or even as a dip for crackers — a guilt-free option for breakfast, lunch, or meal prep.
Ingredients
- 6 large hard-boiled eggs, chopped
- 1/2 cup (120g) low-fat or full-fat cottage cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion or green onions
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- Salt, to taste
- Fresh herbs (parsley, dill, or chives) for garnish
Ingredient Notes:
- Use firm cottage cheese for a chunkier texture or blend for a smoother salad.
- Celery adds crunch, but you can omit for a softer texture.
- Fresh herbs elevate flavor without adding calories.
Timing
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for hard-boiled eggs)
- Total Time: 20 minutes
Step-by-Step Instructions
Step 1: Hard-Boil the Eggs
Place eggs in a pot and cover with cold water. Bring to a boil, then reduce to a simmer for 9–12 minutes. Drain and transfer to ice water to cool. Peel and chop.
Step 2: Mix Cottage Cheese Base
In a bowl, combine cottage cheese, Dijon mustard, lemon juice, salt, pepper, and paprika (if using). Mix until creamy.
Step 3: Add Eggs and Veggies
Fold in chopped eggs, celery, and onions until well combined. Taste and adjust seasoning if needed.
Step 4: Garnish and Serve
Sprinkle fresh herbs on top and serve on whole-grain bread, in lettuce wraps, or with crackers.
Tips for Best Results
- Make it smoother: Blend cottage cheese in a food processor before mixing for a silky texture.
- Meal prep hack: Store in an airtight container in the fridge for up to 3 days.
- Extra protein boost: Add a scoop of Greek yogurt to the cottage cheese mixture.
- Low-carb option: Serve in lettuce wraps or stuffed avocado halves.
Nutrition (per serving, approx. 1/4 of recipe)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Fat | 10g |
| Protein | 17g |
| Total Carbs | 4g |
| Fiber | 1g |
| Net Carbs | 3g |
Serving Suggestions
- Spread on whole-grain toast for a protein-rich breakfast.
- Serve in lettuce wraps for a low-carb lunch.
- Use as a filling for pita pockets or sandwiches.
- Pair with raw veggie sticks for a crunchy snack.
Common Mistakes to Avoid
- Overmixing eggs: Keeps the egg salad fluffy and not mushy.
- Using watery cottage cheese: Drain excess liquid to prevent sogginess.
- Skipping seasoning: Lemon juice and mustard balance the flavors and prevent blandness.
Storage
- Store in an airtight container in the refrigerator for up to 3 days.
- Stir gently before serving if liquid separates.
- Avoid freezing — cottage cheese texture changes when frozen.
Conclusion
This High Protein No-Mayo Egg Salad with Cottage Cheese is creamy, flavorful, and packed with protein. Perfect for meal prep, sandwiches, or healthy snacking, it’s a guilt-free way to enjoy a classic favorite.
Try it, share your thoughts in the comments, and subscribe for more high-protein, healthy recipe inspiration!
FAQs
Q1: Can I make this vegan?
Yes, swap eggs for firm tofu and use a vegan cottage cheese alternative.
Q2: Can I use Greek yogurt instead of cottage cheese?
Yes, it will be creamier and add extra protein.
Q3: Can I add spices?
Absolutely — paprika, cayenne, or garlic powder work well.
Q4: Can this be made ahead?
Yes, store in the fridge for up to 3 days for easy meal prep.
Q5: Is this recipe low-carb?
Yes, with roughly 3g net carbs per serving, it’s perfect for low-carb diets.
