Egg Salad
An extra high protein egg salad recipe you'll love! You'll never even miss mayo!
Servings: 5
Equipment
- 1 egg cooker Hard boiling eggs is so easy with my favorite egg cooker!
Ingredients
- 16 XL eggs
- 1/2 tablespoon mustard
- 10.5 oz Good Culture Cottage Cheese
- 4 stalks green onions diced
- 1/2 tsp celery salt
- 1 tbsp fresh dill (or 1/2 tsp dried)
- 1/2 tsp paprika
- 1/2 tsp salt
- pinch pepper
Instructions
- Place eggs in a large pot of water. Bring to a boil, cover with a lid, turn off the heat and let them cook for 12 minutes. Fill a large bowl with ice and water. Use tongs to remove the eggs from the hot water and immerse gently into the prepared ice water to cool for about 10 minutes. Gently tap the eggs against a hard surface and peel away the shell. Rinse the egg under cold water to remove any bits of shell and pat dry.
- Begin slicing up your hard boiled eggs and place in a small mixing bowl. Discard 4 of the egg yolks so you're only using 12 yolks total.
- Add the mustard, cottage cheese, green onions, and spices. Mix well.
- Put over the top of your favorite bread or a rice cake! Top with some extra green onions and paprika.
Notes
Search Myfitnesspal or the Macrosfrist app for Stay Fit Mom Egg Salad to log in your food diary.
Macros listed do not include the bread. Enjoy on any bread or crackers you like!
Nutrition
Serving: 223g | Calories: 226kcal | Carbohydrates: 4.4g | Protein: 25g | Fat: 13.4g