Egg Salad Cottage Cheese
4 hard boiled eggs quartered.
Egg salad cottage cheese. 1 4 cup part skim ricotta cheese. Chop egg whites and one yolk. Step 2 stir cottage cheese and chives into eggs and season with black pepper.
Ingredients 2 hard boiled eggs coarsely chopped 3 4 cup cottage cheese 1 teaspoon golden mustard 1 4 teaspoon salt 1 4 teaspoon dried dill 1 2 teaspoon lemon juice. You will have a high protein low fat egg salad in no time. Serve immediately or cover and refrigerate up to 1 hour prior to serving to chill.
Stir cottage cheese egg chives radishes and salt together in a bowl. In medium bowl mix all ingredients. 1 4 cup low fat cottage cheese.
Kosher salt fresh pepper to taste. Melt butter in a skillet over medium heat. Adding some shredded cheese gives this egg salad some zip.
Directions peel and finely dice eggs. 3 tablespoons fresh thyme chives or rosemary work too. Hard boil eggs and remove one of the yolks to lower the fat.
Let cook undisturbed until the bottom of the eggs begin to firm 1 to 2 minutes. 8 small slices of wheat bread or your preferred artisan bread. The preparation time includes hard boiling the eggs.