Healthy Egg Salad Recipe

15 mins
Serves 1
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Directions

  1. 1Start with six boiled eggs, separate the yolks from the whites.
  2. 2Start with six boiled eggs, separate the yolks from the whites.
  3. 3Start with six boiled eggs, separate the yolks from the whites.
  4. 4Cut up the egg whites.
  5. 5Cut up the egg whites.
  6. 6Cut up the egg whites.
  7. 7Cut up the green onions, carrot, and dill pickles.
  8. 8Cut up the green onions, carrot, and dill pickles.
  9. 9Cut up the green onions, carrot, and dill pickles.
  10. 10Make the sauce: In a bowl, mix together one third cup of cottage cheese, one tablespoon of greek yogurt, one tablespoon of Dijon mustard, salt, pepper, garlic powder, and a pinch of dill.
  11. 11Make the sauce: In a bowl, mix together one third cup of cottage cheese, one tablespoon of greek yogurt, one tablespoon of Dijon mustard, salt, pepper, garlic powder, and a pinch of dill.
  12. 12Make the sauce: In a bowl, mix together one third cup of cottage cheese, one tablespoon of greek yogurt, one tablespoon of Dijon mustard, salt, pepper, garlic powder, and a pinch of dill.
  13. 13Blend the sauce using an immersion blender.
  14. 14Blend the sauce using an immersion blender.
  15. 15Blend the sauce using an immersion blender.
  16. 16Mix the sauce with the egg yolks.
  17. 17Mix the sauce with the egg yolks.
  18. 18Mix the sauce with the egg yolks.
  19. 19Add the egg whites and all the veggies to the yolk mixture.
  20. 20Add the egg whites and all the veggies to the yolk mixture.
  21. 21Add the egg whites and all the veggies to the yolk mixture.
  22. 22Fold in the egg yolks and mix well.
  23. 23Fold in the egg yolks and mix well.
  24. 24Fold in the egg yolks and mix well.

Ingredients

  • 6 boiled eggs
  • 6 boiled eggs
  • 6 boiled eggs
  • 6 egg yolks
  • 6 egg yolks
  • 6 egg yolks
  • 6 egg whites
  • 6 egg whites
  • 6 egg whites
  • 3 green onions
  • 3 green onions
  • 3 green onions
  • 1 carrot
  • 1 carrot
  • 1 carrot
  • 5 dill pickles
  • 5 dill pickles
  • 5 dill pickles
  • 1 third cup cottage cheese
  • 1 third cup cottage cheese
  • 1 third cup cottage cheese
  • 1 tablespoon greek yogurt
  • 1 tablespoon greek yogurt
  • 1 tablespoon greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 1 pinch dill
  • 1 pinch dill
  • 1 pinch dill

Equipment

knifecutting boardimmersion blender