High Protein Egg Salad

Ingredients

• 6 large eggs
• 0.5 cups chopped celery
• 1 tablespoon onion
• 0.5 cups cottage cheese
• 2 tablespoons plain Greek yogurt
• 2 tablespoons mayonnaise
• salt and freshly ground black pepper to taste

Instructions

1. 1

   Place eggs in a saucepan and add enough water to cover them by about 1 inch.

2. 2

   Bring to a boil, then turn off heat and cover. Let stand for 10 to 12 minutes, then transfer eggs to an ice water bath until cooled, 5 to 10 minutes. Peel eggs and set aside.

3. 3

   Add cottage cheese, yogurt, and mayonnaise to a food processor; blend to combine. Add the hard boiled eggs, pulse to incorporate the eggs. Transfer the mixture to a bowl. Stir in the minced celery, and onion. Season with salt and pepper.