This was delicious! And extra-filling because of the added protein from the cottage cheese.
I’ll definitely be making this one again — it was great for lunch! I did discover, though, that it was definitely better fresh…a few days in the fridge and the cottage cheese changed the taste of it a bit.
Clean Eating Egg Salad
*Recipe says it makes 1 cup, but mine was slightly more than that
1/4 cup fat-free cottage cheese
1 tbsp skim milk
1 tsp prepared mustard
4 hardboiled egg whites, diced
1 hardboiled egg yolk
2 tbsp chopped green onion (I just used one stalk of onion)
2 tbsp chopped celery (I just used one stalk of celery)
dash of curry powder
1/4 tsp sea salt
Directions
– In a medium bowl, whip cottage cheese and milk until smooth
– Mix remaining ingredients except egg whites with the cottage cheese mixture
– Add diced egg whites to the mixture and mix well
