High Protein Egg Salad
- 12 Large eggs
- 2 tbsp Mustard
- 1/3 cup Dill pickle relish
- 1 tsp Vinegar
- 1/2 tsp Salt
- 2 packets Splenda
- 2 cups 2% Cottage Cheese
Hard boil the eggs. Peel and set aside.
Blend cottage cheese, mustard, pickle relish, vinegar, Splenda, and salt.
Slice the eggs with egg slicer.
Gently stir eggs into the cottage cheese mixture.
Serving: 190g | Calories: 220kcal | Carbohydrates: 6g | Protein: 21g | Fat: 12g