Low-Carb and High Protein Avocado Egg Salad

Directions

Use your preferred method to cook six hard-boiled eggs. and many people cook eggs in the Instant Pot , or use one of my methods for Perfect Hard-Cooked Eggs. ) Rinse eggs with cold water and let them cool. While eggs cook and cool, put 1 cup cottage cheese into a fine-mesh strainer and rinse with very cold water. Let the cottage cheese drain well. Whisk together the mayo, Dijon, lemon juice, dried dill weed, and celery seed to make the dressing. Slice the green onions and celery. When eggs are cooled, peel and cut each egg in quarters lengthwise and then slice into pieces. Peel the avocado and dice into pieces. I used my favorite Avocado Tool . Put diced avocado into a bowl that’s large enough to hold the salad and toss with 1 T lemon juice and generous amount of salt or Vege-Sal. Add the chopped egg, drained cottage cheese, sliced celery, and sliced green onion. Stir salad ingredients together gently to combine. Then add dressing and stir until all the ingredients are coated with dressing. If you’re not a big mayo fan you might not want to add all the dressing. Start with some of the dressing and add more until the salad is as wet as you prefer. Season salad to taste with salt and fresh-ground black pepper. The salad can be chilled or served right away. It was great after being in the fridge overnight, but mine didn’t last more than one day so I’m not sure how many more days it would keep! This egg salad mixture could be served over lettuce, in lettuce wraps, inside Joseph’s Low-Carb Pita Bread, wrapped in a low-carb tortilla, on regular bread for a sandwich, or in a variety of other ways; enjoy!.