High Protein Egg Salad Sandwich
This has been an absolute go-to for me lately! Its so easy to make up a big batch and use for 3-4 lunches throughout the week. A very easy meal prep idea!
I’m not typically an egg salad person but this one gives me the added protein, some veggies, and of course whole grains with the whole grain sourdough I use. It has everythign to nourish the body and ecite the taste buds! This keeps me full and has been such an easy summer staple lunch in under 10 minutes!
Let’s get to the staple ingredients:
2 stalks organic celery
1 tbsp dijon mustard
5-6 hard boiled eggs
1 cup cottage cheese
Everything But the Bagel seasoning (optional)
Directions:
Bring water to boil on stovetop.
Boil the eggs for about 8 minutes. I like to ensure the yolk is fully cooked and that’s usually the perfect amount of time!
Dump out the hot water and add cold water and ice to cool down the eggs for about 3-5 minutes.
Rinse and chop the celery into tiny cube pieces. I like to cut the stalks lengthwise about 2x then chop horizontally until I have nice small little cubes.
Add the cottage cheese to a large bowl and add the mustard.
Peel the eggs and mash them with a fork. Add the egg mixture into the cottage cheese mixture, then add the celery.
Toast the sourdough bread (or not, your choice) and add the egg salad mixture.
Top with Nothing But the Bagel seasoning for some added flavor!
For storage you can refrigerate the remaining mixture to use for future! You can also add more eggs or cottage cheese to make you egg salad last longer for future meals! I hope you enjoy!
Comment below if you tried this and how you like it! I love to hear feedback!
Cheers to your health!
Angie
