Pickle Egg Mayonnaise
I love egg mayonnaise (aka egg salad!), so this is a higher-protein twist made with cottage cheese. You can also use thick, strained Greek yoghurt if you prefer.
Jump to recipeI love egg mayonnaise (aka egg salad!), so this is a higher-protein twist made with cottage cheese. You can also use thick, strained Greek yoghurt if you prefer.
How to Store
Transfer to an airtight container and store in the fridge - it should keep for 3 to 5 days.
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Pickle Egg Mayonnaise
I love egg mayonnaise (aka egg salad!), so this is a higher-protein twist made with cottage cheese. You can also use thick, strained Greek yoghurt if you prefer.
Ingredients
- 2 eggs
- 3 tbsp cottage cheese
- 1/2 tbsp mayonnaise (optional)
- 40g pickled gherkin, chopped
- 2-3 tbsp chives, chopped
- 1/2 tsp dijon mustard
- 1 tbsp gherkin pickle juice
- Salt, pepper
- Topping: chopped chives, sliced pickled gherkin
Method
- Boil the eggs for 9 minute. Then place in a bowl of cold water and peel once cool.
- In a small bowl, add the eggs and rest of ingredients. Mash the eggs with a fork (or potato masher) then mix well.
- Season with plenty of salt and pepper. And that’s everything!
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