Pickle Egg Mayonnaise
I love egg mayonnaise (aka egg salad!), so this is a higher-protein twist made with cottage cheese. You can also use thick, strained Greek yoghurt if you prefer.
Jump to recipeHow to Store
Transfer to an airtight container and store in the fridge - it should keep for 3 to 5 days.
If you’re looking for another dish, be sure to try out these recipes:
Pickle Egg Mayonnaise
Ingredients
- 2 eggs
- 3 tbsp cottage cheese
- 1/2 tbsp mayonnaise (optional)
- 40g pickled gherkin, chopped
- 2-3 tbsp chives, chopped
- 1/2 tsp dijon mustard
- 1 tbsp gherkin pickle juice
- Salt, pepper
- Topping: chopped chives, sliced pickled gherkin
Method
- Boil the eggs for 9 minute. Then place in a bowl of cold water and peel once cool.
- In a small bowl, add the eggs and rest of ingredients. Mash the eggs with a fork (or potato masher) then mix well.
- Season with plenty of salt and pepper. And that’s everything!
Share
You might also like
Easy Tomato Frittata
July 9, 2025
This easy tomato basil frittata packs nearly 30g of protein per serving. Ready in just 15 minutes, it’s the perfect quick meal for busy days or meal prep.
Buffalo Egg Mayonnaise
September 24, 2024
Making a variation on egg mayonnaise is one of my favourite quick meals. Here I’ve added some hot sauce and blue cheese for a buffalo style egg mayonnaise.
Contact
See an issue or have a question? Send an email to [email protected]
a nourishing newsletter
Weekly cooking guidance using my recipes, plus occasional grocery lists, meal prep tips and seasonal recipe roundups.
Subscribe
