Feta Tomato Egg Mayonnaise
I love making variations of egg mayonnaise (also referred to as egg salad!) for breakfast or lunch. It’s really quick and the options are endless! This recipe also has higher protein count than usual due to the addition of cottage cheese.
Jump to recipeFAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator.
Can this be frozen?
I wouldn’t recommend freezing this!
If you’re looking for another dish, be sure to try out these recipes:
Feta Tomato Egg Mayonnaise
Ingredients
- 2 eggs
- 3 tbsp cottage cheese
- 1/2 tbsp mayonnaise (optional)
- 30g feta, crumbled
- 40g sun-dried tomato, chopped
- 1-2 tsp dijon mustard
- 1-2 tbsp chopped chives
- Salt, pepper
Method
- Boil the eggs for 9 minutes then place in a bowl of cold water.
- In a small bowl, add the peeled eggs and rest of ingredients. Mash everything together with a fork or potato masher. Then season well with plenty of salt and pepper. And that’s everything!
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