This version of egg salad makes for a great afternoon snack that is high in protein, healthy fats and the carbs can be adjusted based on your individual needs.
This recipe is also easy to pack with you on-the-go as you can keep the bread (or carb alternative such as a rice cake) separate until it’s time to devour.
2 boiled eggs
1/2 cup 2% cottage cheese
Lettuce (about 1/4-1/2 cup chopped)
2 tbsp cucumber, diced into fine pieces
1 tbsp green onion, chopped
Salt and pepper, to taste
Boil your eggs: place both eggs in a pot of water, so that the water just covers them. Put the pot on the burner at high heat, cover and start the timer for 14 minutes. Once the water comes to a boil, remove the lid and reduce the heat to medium-high
Let the eggs cool by running them under cold water for a couple minutes before peeling
Place the peeled eggs and cottage cheese in a bowl and mix well, breaking the eggs into small pieces
Add cucumber, lettuce and green onion
Season with salt and pepper
Serve on a piece of sourdough bread, rice cake, in a pita or a tortilla wrap!
Macronutrient Information (without carb base): Cals: 230 / Protein: 24g / Carbs: 5g / Fat: 13g