Cottage Cheese Egg Salad (Healthy & High Protein) | No Mayo

By The Cooking Foodie · 25 min

Ingredients

Instructions

1. Place the eggs in a saucepan and cover with cold water by about 1 inch (2–3 cm). Bring to a boil over medium-high heat.
2. Once boiling, cover the pan, take it off the heat and leave the eggs for 10–11 minutes.
3. Move the eggs straight into an ice bath and cool them for at least 5 minutes.
4. Peel the eggs and roughly chop into bite-sized pieces, or grate them on the large holes of a box grater for a finer texture.
5. Put the eggs in a bowl. Add the cottage cheese, Dijon mustard, chives, salt and black pepper, and stir until well combined.
6. Optional: blend the cottage cheese for 20–30 seconds before mixing for a smoother, creamier result.
7. Serve straight away, or refrigerate for 20–30 minutes so the flavours meld.

Summarized from The Cooking Foodie's video. Watch it for the details.

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