Eat-Clean Egg Salad

Ingredients

• 1/4 cup / 60 ml fat-free cottage cheese
• 1 Tbsp / 15 ml skim milk
• 1 tsp / 5 ml mustard
• 4 hardboiled egg whites, diced
• 1 hardboiled yolk
• 2 Tbsp / 30 ml chopped green onion
• 2 Tbsp / 30 ml chopped celery
• Dash curry powder
• 1/4 tsp / 1 ml sea salt

Preparation

1. Whip cottage cheese and milk until smooth in medium-sized mixing bowl.
2. Blend remaining ingredients except egg whites with cottage cheese mixture.
3. Add diced egg whites to cottage cheese mixture. Mix well.

Serve on Whole Wheat Bread. I used Ezekiel bread. I also added lettuce and pickles.
Serve with Baked sweet potato or baked potato fries.

Peel skin, slice in 1/4 inch slices, boil for 5 mins, drain and dry, brush with olive oil, sprinkle seasonings (sea salt for potatoes, cinniman for sweet potatoes,) bake 350 for 20 mins and turn and then another 20 mins


Rating: 4 stars!