Ingredients10 m servings 206 cals
- Stir eggs, cottage cheese, salsa, salt, and black pepper together in a bowl. Cover and refrigerate overnight before serving.
- Cook's Note:
- I always buy 2 dozen eggs at a time - 1 to keep raw, 1 to boil - so hard boiled eggs are always in my fridge. Buying breakfast at work was getting expensive and sometimes I get oatmeal'ed out. This was a great way to change things up in the morning and it carries me through 'til lunch.
Per Serving: 206 calories; 10.7 g fat; 5.9 g carbohydrates; 20.1 g protein; 426 mg cholesterol; 533 mg sodium. Full nutrition
ReviewsRead all reviews 5
My review from when it was still a personal recipe: "I thought I was the only person who did this. I like to add in chopped pickled jalapenos to this, too. Great stuffed inside celery or a hollo...
This egg salad was surprisingly nice. It was very creamy & tasty. As is, the salsa is not pronounced, just combines surprisingly well with the cottage cheese. It would be nice either as is, o...
I thought this was good. I used ricotta instead of cottage cheese as that's what I had on hand. It worked well. I could see adding more spice to this if that's what you want, but I thought it wa...