Bacon & Chive Egg Salad

Ingredients

• 12 extra large eggs (hard-boiled and roughly chopped)
• 0.75 cup cottage cheese (use low-fat if watching calories; blended until smooth)
• 2 tsp dijon mustard
• 12 oz thin cut bacon (1 package; cooked until crisp and chopped)
• fresh chives (as many as you have the patience to cut; seriously, add a ton)
• salt (to taste)
• fresh cracked black pepper (to taste)
• 1 tsp water (plus more as needed for blending cottage cheese)

Steps

1. 1

   Bring a large pot of water to a boil over high heat, then lower to medium and gently lower the 12 extra large eggs in.

2. 2

   Cook the eggs for 10 minutes.

3. 3

   Transfer the eggs immediately to an ice bath and let them chill until completely cold. Peel and roughly chop.

4. 4

   Meanwhile, cook the bacon until crisp. Transfer to a paper towel-lined plate to pat dry, then chop into small pieces.

5. 5

   Add the 3/4 cup cottage cheese and a small splash of water (start with 1 tsp/5ml) to a blender. Blend until completely smooth and creamy, adding water as needed.

6. 6

   In a large mixing bowl, combine the chopped eggs, bacon, chives, Dijon mustard, and about half of the blended cottage cheese mixture.

7. 7

   Season with a small pinch of salt and plenty of freshly cracked black pepper.

8. 8

   Stir until everything is evenly combined, adding additional cottage cheese until dressed to your liking.

9. 9

   For the best flavor, cover and refrigerate for at least 1 hour before serving.

Notes

This recipe is scaled for meal prep, but feel free to make a half portion if you don’t want to make an entire dozen eggs worth at once. Blending the cottage cheese is the key to achieving a mayo-like consistency without the extra calories.

Nutrition per serving

• main
• salad
• egg salad
• high-protein
• meal prep
• keto-friendly
• breakfast
• lunch