High Protein Egg Salad
Ingredients
- 6 large eggs
- 1/2 cup chopped celery
- 1 tablespoon onion
- 1/2 cup cottage cheese
- 2 tablespoons plain Greek yogurt
- 2 tablespoons mayonnaise
- salt and freshly ground black pepper to taste
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Instructions
- Place eggs in a saucepan and add enough water to cover them by about 1 inch.
- Bring to a boil, then turn off heat and cover. Let stand for 10 to 12 minutes, then transfer eggs to an ice water bath until cooled, 5 to 10 minutes. Peel eggs and set aside.
- Add cottage cheese, yogurt, and mayonnaise to a food processor; blend to combine. Add the hard boiled eggs, pulse to incorporate the eggs. Transfer the mixture to a bowl. Stir in the minced celery, and onion. Season with salt and pepper.
Source
Original recipe: View Original