Egg Salad
Store bought classic egg salad usually has mayo but I wanted to make my recipe a little healthier. I replaced the mayonnaise with rich creamy cottage cheese for a higher protein content. You can also use greek yogurt, or even a mixture of two options!
Equipment
- vegetable chopper
Ingredients
- 6 eggs hard boiled
- 2 celery stalks diced
- 1/2 red onion diced
- 6 pickle slices
- 2 Tbsp chives chopped (or green onion)
- 1 Tbsp parsley chopped
- 1/2 cup cottage cheese can use mayonnaise or greek yogurt
- 2 tsp dijon mustard
- 1 Tbsp pickle juice
- Salt and pepper to taste
Instructions
- Using a vegetable chopper, chop hard boiled eggs, celery, pickle slices, and red onion without dumping and dividing the ingredients.
- Add parsley and chives into the chopper container.
- Add your cottage cheese, dijon mustard and pickle juice.
- Add salt and pepper to your desired preference.
- Place the lid back onto the vegetable chopper and shake the mixture until it's well combined.
Notes
Egg salad can be served in a variety of ways! My favorite ways:
- Egg salad sandwich
- On cucumber rounds
- Wrapped in lettuce
- On crackers