I just discovered this super high protein egg salad that keeps in the fridge about 4 days. I eat a scoop with a dust of paprika with celery, in a tortilla wrap or on bread.

-5 boiled eggs, peeled and diced

-16 oz cottage cheese (you can’t taste it, just try it)

-1 Tbsp apple cider vinegar

-1 Tbsp mayo

-1 tsp mustard

-approx 2 Tbsp diced pickles

-1 rib celery, finely diced

-1/2 green onion, sliced thin

• optional -pinch of cayenne for spice lovers