Eat-Clean Egg Salad
Serving Size: 1 cup of Egg Salad
Egg Salad is the perfect school lunch! It’s hearty, tasty and takes no time at all to prepare, so keep this one in mind for fall! Trade the fatty, mayonnaise-laden version for this recipe from the book, The Eat-Clean Diet for Family and Kids! Make sure to pack it in a cooler.
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
- Whip cottage cheese and milk until smooth in medium-sized mixing bowl.
- Blend remaining ingredients except egg whites with cottage cheese mixture.
- Add diced egg whites to cottage cheese mixture. Mix well.
