High Protein Avocado Egg Cottage Cheese Salad (No Mayo)

Place the eggs in a small saucepan and cover fully with cold water, ensuring the water sits about 2 cm above the shells. Add the salt and place the pan over medium heat. Bring gently to a simmer, then cook for 8–9 minutes so the whites set and the yolks stay softly creamy. Transfer the eggs immediately into a bowl of cold water and let them cool completely (this stops cooking and helps the shells slide off easily).

Cut the avocado in half, remove the pit, and scoop the flesh into a medium mixing bowl. Mash gently with a fork until mostly smooth but still slightly textured. Add the cottage cheese, lemon juice, and black pepper, then stir with a spoon or spatula until thick and creamy. The mixture should look cohesive and spoonable rather than fully puréed.

Peel the cooled eggs on a cutting board and slice them into bite size pieces using a knife. Aim for small chunks rather than mashed pieces so the finished salad keeps a hearty texture. If the yolks feel very soft, wipe the knife between cuts to keep the pieces neat.

Add the chopped eggs to the avocado cottage cheese mixture. Sprinkle in the chives, parsley, and finely diced red onion. Fold gently with a spoon or spatula until everything is evenly coated while keeping the egg pieces intact. The mixture should look creamy with visible egg and green herb flecks throughout.

If making the spicy variation, stir the smoked or sweet paprika into the creamy base before adding the eggs so the color and flavor distribute evenly. Sprinkle in the chili flakes during the final fold so small bursts of warmth remain noticeable. Taste and adjust depending on how smoky or gently spicy you prefer the salad.

Taste the salad and add a small pinch of salt or an extra squeeze of lemon if needed. Cottage cheese varies in saltiness, so final seasoning is best adjusted at the end. The finished texture should be creamy, soft, and lightly chunky with a fresh lemon aroma. Serve immediately or chill briefly before serving.