Egg Salad with Cottage Cheese (Protein)

eggsaladcottagecheeseprotein This cottage cheese egg salad is fresh, flavourful and it has extra protein. It’s made with fresh, simple ingredients and ready in minutes.

8 large eggs
¾ cup cottage cheese
2 tsp Dijon mustard
2-3 Tbsp. fresh dill, chopped
1.5 Tbsp. fresh chives, chopped
1-2 Tbsp. red onion, finely diced
1 tsp. lemon juice, freshly squeezed
½ cup (2 scoops) unflavoured whey protein powder (39 g)
¼ cup milk
1 tsp. garlic powder
¼ tsp. sea salt
¼ tsp. black pepper, freshly ground

First, prepare your hard boiled eggs. Place eggs in a pan with cold water covering the eggs to just an inch or two above the top of the eggs. Bring water to a full boil. When the water starts boiling, shut off the heat, cover, and allow to cook for 11-12 minutes.

Transfer the eggs to an ice bath (a large bowl of water with ice). Leave them there for at least 5 minutes before peeling.

Peel and dice your eggs. The egg whites and yolks will separate a bit (that's okay).

In a blender or using an immersion blender in a small container, blend cottage cheese until smooth and creamy (you can leave the cottage cheese with curds if you want to).

In a medium sized bowl, combine blended cottage cheese, Dijon mustard, dill, chives, red onion, lemon juice, protein powder, salt and pepper. Mix until combined.

In a mixing bowl, mix chopped eggs and blended cottage cheese mixture.

Serve with your favourite bread, crackers or in lettuce wraps.

Makes 4 servings.