Hot Sauce Egg Salad Sandos
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Step 1.
Bring a saucepan of water to the boil. Gently lower in the eggs, reduce to a simmer, and cook for 6 minutes. Transfer to a bowl of ice water and let them cool fully before peeling.
Step 2.
Meanwhile, thinly slice the chives. Stir the cottage cheese and herbs into a bowl with a drizzle of olive oil. Add the peeled eggs and mash into a creamy, chunky mix. Taste and season with hot sauce and salt to your liking. Box up and place in the fridge until ready to use.
Step 3.
Spoon the egg salad onto a slice of bread, and sandwich together for a fluffy and spicy egg salad sandwich.
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