Creamy Baked Egg Salad

main-dishes | vegetarian | eggs | breakfast | 20-minute-recipes

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.

serves:3

prep time:5

cook time:12

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Ingredients

Method

1. Preheat the oven to 175°C/350°F fan.
2. Line an 8 × 8-inch square baking dish with baking paper.
3. Crack the eggs into the baking dish and season with salt.
4. 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.
5. Using a spatula (metal is easiest), remove the eggs from the dish and place them in a bowl. Mash using a potato masher.
6. Add the remaining ingredients, starting with 6 tbsp of cottage cheese then adding more if you want it creamier. Stir well to combine.
7. Season with extra salt and freshly ground black pepper to taste. Enjoy!