This No Mayo Egg Salad is creamy, slightly spicy, and a high-protein twist on a classic lunch favorite.
If you're looking for a no mayo egg salad that's still creamy, flavor-packed, and satisfying, this spicy version needs to be next on your rotation. It has all the classic egg salad flavors, but with a lighter, higher-protein twist and a little kick from chili crunch.
My original cottage cheese egg salad went viral, so I knew I had to create another flavor. Like my other easy meal prep salads, this is one I've been loving when I need something simple but versatile. Add it to toast, load it into a sandwich or wrap, or keep it simple with crackers and veggies. It works for breakfast, lunch, or a quick snack!
Why This Recipe Is Dietitian Approved
- Perfect for prep. This egg salad stores really well in the fridge, making it a great option to have ready for quick meals throughout the week.
- Versatile protein source. Enjoy it on toast, in a sandwich, wrapped in lettuce, or paired with crackers and veggies for an easy, balanced meal.
- No mayo! Using cottage cheese instead of mayonnaise helps lower saturated fat while adding extra protein and maintaining that creamy texture.
No Mayo Egg Salad Recipe
Ingredients
Eggs. For this egg salad we use 8 whole eggs!
Cottage cheese. To replace the mayonnaise, while retaining the same creamy consistency we use cottage cheese. This is a great option to increase the protein while also decreasing saturated fat. I typically use 1% cottage cheese.
Chili crunch/crisp. the key to making this spicy egg salad. My personal favorite chili crunch brands are the Trader Joe's crunchy chili onion or Rippah!
Cilantro. For a little freshness freshly chopped cilantro leaves are added.
Shallot. Shallots are a great way to add a mild onion flavor that won't overpower the egg salad.
Bacon. Optional! Though the bacon adds a perfect amount of crunch and saltiness in this egg salad.
Lemon. Adding an acid such as lemon juice balanced out the spicy flavors, creating the perfect fresh yet spicy egg salad
Salt and pepper. For flavor!
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Hard boil your eggs (see detailed recipe card for different methods).
- Blend the cottage cheese using an immersion blender until smooth.
- Once eggs are cooked, chop into smaller pieces for your egg salad.
- Add eggs into a large mixing bowl along with the blended cottage cheese, chili crunch, salt, black pepper and lemon juice.
- To the same bowl, add cilantro and shallot and stir well.
- Adjust seasonings to desired taste and enjoy!
Substitutions and Variations
To make gluten-free: This recipe is naturally gluten free however I do recommend checking the ingredients on your chili crunch just to be safe!
To make dairy-free: I have not tested this recipe using a dairy free option, I suspect using a thick yogurt such as Siggi's non-dairy would work however please let me know in the comments below if you decide to try.
To make nut-free: Most chili crunch chili crisp oils do contain peanuts, though I do not believe the Rippah one contains peanuts! Always be sure to check ingredients before adding.
Serving recommendations
This egg salad is a great versatile protein!
- Eat it for breakfast with some toast and berries
- Eat it for an easy lunch with crackers and veggies for dipping
- Add to a wrap or sandwich for a filling on-the-go option
Equipment
- Immersion blender
- Mixing bowls
- Baking dish (if using the no-peel method)
Storage
This no mayo egg salad can stay fresh in an airtight container in the fridge for up to 4-5 days. I do not recommend freezing this recipe.
Top Tips for Success
Use the no-peel hard boiled egg method for an easy minimal prep option!
If you are making hard boiled eggs the traditional way- do not skip using an ice bath immediately after the eggs are cooked, this stops the cooking and reduces the likelihood of getting that grey ring around the yolk.
Ensure you are chopping the ingredients such as shallots, cilantro, bacon and even the egg as small as possible so you can get a taste of everything in every bite!
Frequently Asked Questions
You can however I typically use whole eggs to ensure you are getting a complete protein and added micronutrients such as choline and healthy fats!
You do not, however if you are looking for the same creaminess that mayonnaise typically offers, I recommend blending it!
More Staple Proteins Recipes
If you liked this no mayo egg salad, try these recipes:
- Chickpea Tuna Salad
- Honey Mustard Chicken Salad Without Mayo
- Egg Salad With Pickles
- Tuna Pasta Salad Without Mayo
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this no mayo egg salad, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
No Mayo Spicy Egg Salad
Ingredients
- 8 eggs
- ¾ cup cottage cheese (I use 1%)
- 2 tablespoon chili crunch/crisp
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon lemon juice (½ lemon)
- ¼ cup cilantro, finely chopped
- ¼ cup shallots, finely chopped (about 1 shallot)
Instructions
No peel hard boiled egg method:
- Preheat the oven to 350 F and grease a standard sized loaf pan (this works best in a silicone pan). Ensure you grease the bottoms, corners and sides of the pan (or spray very well using a non-stick cooking spray).
- Crack eggs in the loaf pan and place the pan in a 9x13 inch baking dish or casserole dish. Fill the large baking dish ⅔ rds full of water (the water should be higher than the cracked eggs in the loaf pan). Bake for about 30 minutes or until the eggs are fully cooked. Allow to cool for 5 minutes before removing from the pan.
Standard hard boiled egg method:
- Place eggs in a pot and cover with cold water. Bring to a boil. Once boiling, turn off the heat, cover the pot with the lid and allow to simmer for 12 minutes. Place eggs in a bowl of cold ice water immediately after cooking to cool.
- Immediately after 13 minutes, place the eggs in a bowl of cold water (ice bath).
For the egg salad:
- While the eggs are cooking, prepare the remaining ingredients. Blend the cottage cheese using an immersion blender until smooth.
- Once eggs are cooked, chop into smaller pieces for your egg salad.
- Add eggs into a large mixing bowl along with the blended cottage cheese, chili crunch, salt, black pepper and lemon juice. Stir to combine.
- To the same bowl, add cilantro and shallot and stir well. Adjust seasonings to desired taste and enjoy!
Nicole Addison says
We are obsessed with this no mayo egg salad- I hope you enjoy!