The Best Scrambled Egg Salad | High Protein & Easy!

🍽 Full Recipe & Calories: https://theproteinchef.co/the-best-scrambled-egg-salad-recipe/

No hard boiled eggs? No problem! This easy Scrambled Egg Salad recipe is packed with protein, takes around 5 minutes to prep, and tastes great as is or in a sandwich!

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💪🏻 About The Protein Chef

Derek Howes is a personal trainer and chef with over a decade of experience in the gym and kitchen. Derek, who is also known as The Protein Chef on his blog and YouTube channel shows his viewers every week that food doesn’t need to be boring or repetitive, it’s all about balance, moderation, and having the knowledge to change things up.

What’s up, guys? We’re back in the mix with 
a new breakfast recipe that’s as easy to make as the original. Just as quick, if not 
quicker, and has equally as much protein. So, let’s jump right into it. Question for you 
all. How often do you make recipes with protein powder? Once a week, multiple times? Never? 
Drop it below in the comments. I’m curious. To start this one, you’ll need either one. 
you hate the texture of cottage cheese, a blender or food processor. Or 
two, if you don’t mind the texture, a mixing bowl. Add into whatever you’re using, four large whole eggs and half a cup of cottage 
cheese. Mix, blend, or process those together. You can use full, reduced, or fat-free. 
Either will work. So, use whichever one works with your macros that day. I’ll post 
the full nutritional breakdowns for each on the website along with metric conversions for 
every ingredient, other tips and substitutes, which is always linked up here or below in the 
description. From here, place a stove top pan or griddle over medium heat and coat whatever 
you’re using with some cooking spray. Pour in your mix once it heats up and keep everything 
moving while breaking it up until you reach your desired egg salad consistency. Remove it 
from the heat and put it into a mixing bowl. Add in two stocks of chopped up celery, four a 
cup chopped up red onion, third a cup of plain Greek yogurt, 2 tesps of mustard, four a teaspoon 
of dried dill, four a teaspoon dried parsley, four a teaspoon of paprika, pinch of salt, and a 
four a teaspoon of black pepper. Give everything a light mix and choose how you’re going to eat 
it. In the end, it should look like this. Couple tips to this. Number one, eat it by itself with 
crackers, on some lettuce, or as a sandwich filling. Number two, switch up the texture or 
flavor with add-ins like pickles, bell peppers, olives, jalapenos, avocado, fresh herbs, or 
your favorite seasonings. And number three, store it in the fridge where it should last 
around 3 to 5 days. The winner for our last testing your guest bidding was bang, congrats to 
you. For this week’s testing your guest bidding, we’re going to go with this much cottage cheese. 
Drop how much you think it weighs in grams in the comments below. The closest one to it will win 
either a shirt or shaker. One guess per person. With that said, thank you for watching. Hit that 
thumbs up button for more quick ideas like this one. Subscribe if you haven’t already so you 
never miss a recipe. Don’t forget to check out the proteinchef.co for all your healthy 
recipe needs. And of course, stay healthy. All right. N Hey. Hey. Hey.