Creamy Baked Egg Salad
This easy Creamy Baked Egg Salad recipe is the perfect quick, high-protein meal. The eggs are baked in the oven (no peeling boiled eggs!), then mixed into a flavourful egg salad that’s ready in under 30 minutes. Perfect for meal prep, this baked egg salad makes an easy breakfast, lunch, or high-protein snack.
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How to Store
Store in an airtight container in the fridge for 3–5 days.
If you’re looking for another dish, be sure to try out these recipes:
Creamy Baked Egg Salad
Ingredients
- 6 eggs
- 6–9 tbsp cottage cheese
- 1.5 tbsp mayonnaise (optional)
- 1 tbsp Dijon mustard
- 2 spring onions (green parts only), finely sliced
- Salt and pepper
Method
- Preheat the oven to 175°C/350°F fan.
- Line an 8 × 8-inch square baking dish with baking paper.
- Crack the eggs into the baking dish and season with salt.
- Place in the oven for 10 minutes, then rotate the dish and cook for another 2 minutes. The whites should be cooked, with the yolks slightly runny. Or bake for a further couple of minutes if you prefer the yolks fully cooked.
- Using a spatula (metal is easiest), remove the eggs from the dish and place them in a bowl. Mash using a potato masher.
- Add the remaining ingredients, starting with 6 tbsp of cottage cheese then adding more if you want it creamier. Stir well to combine.
- Season with extra salt and freshly ground black pepper to taste. Enjoy!
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