Stay Fit Mom Egg Salad
Directions
- 1Remove the yolk from 4 of the 16 hard-boiled eggs.
- 2Remove the yolk from 4 of the 16 hard-boiled eggs.
- 3Remove the yolk from 4 of the 16 hard-boiled eggs.
- 4Dice the eggs and the egg whites with the help of a bench scraper.
- 5Dice the eggs and the egg whites with the help of a bench scraper.
- 6Dice the eggs and the egg whites with the help of a bench scraper.
- 7Add the diced eggs to a mixing bowl.
- 8Add the diced eggs to a mixing bowl.
- 9Add the diced eggs to a mixing bowl.
- 10Add the chopped green onions and dill to the bowl.
- 11Add the chopped green onions and dill to the bowl.
- 12Add the chopped green onions and dill to the bowl.
- 13Add the celery salt, paprika, salt and pepper.
- 14Add the celery salt, paprika, salt and pepper.
- 15Add the celery salt, paprika, salt and pepper.
- 16Add the cottage cheese.
- 17Add the cottage cheese.
- 18Add the cottage cheese.
- 19Add the mustard.
- 20Add the mustard.
- 21Add the mustard.
- 22Mix all ingredients together with a spoon until well combined.
- 23Mix all ingredients together with a spoon until well combined.
- 24Mix all ingredients together with a spoon until well combined.
- 25Serve the egg salad on bread rolls or crackers.
- 26Serve the egg salad on bread rolls or crackers.
- 27Serve the egg salad on bread rolls or crackers.
Ingredients
- 16 hard-boiled eggs
- 16 hard-boiled eggs
- 16 hard-boiled eggs
- 2 stalks green onions
- 2 stalks green onions
- 2 stalks green onions
- 1 handful dill
- 1 handful dill
- 1 handful dill
- 1 pinch celery salt
- 1 pinch celery salt
- 1 pinch celery salt
- 1 pinch paprika
- 1 pinch paprika
- 1 pinch paprika
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 1 pinch pepper
- 1 pinch pepper
- 1 pinch pepper
- 10.5 ounces low fat cottage cheese
- 10.5 ounces low fat cottage cheese
- 10.5 ounces low fat cottage cheese
- 0.5 tablespoon mustard
- 0.5 tablespoon mustard
- 0.5 tablespoon mustard
Equipment
bowlknifebench scraperspoon