Cottage-Cheese Egg Salad

Summer time means it is time for picnics. This egg salad recipe is a healthier variation on your typical egg-salad using cottage-cheese for moisture rather than mayonnaise. It is not quite as tangy as you may be used to, but the dill adds a fantastic flavor and the celery adds a nice crunch. Put this egg salad on some good quality whole-wheat bread, add a slice of watermelon, and you have yourself a well rounded picnic lunch.

Cottage-Cheese Egg Salad

Recipe and Picture by Caroline

Yield 4 or 5 servings

Ingredients

1/2 cup low-fat cottage-cheese

1 tablespoon milk

2 teaspoons spicy mustard

6 hard boiled egg whites, diced

2 hard boiled egg yolks

3 tablespoons chopped green onion

1/4 cup chopped celery

1/2 teaspoon dill

dash curry powder

Salt and pepper to taste

Whole wheat bread to make sandwiches

Directions

1. Whip together cottage cheese and milk until smooth in a medium-sized bowl. Mix in remaining ingredients except the eggs.

2. Add diced eggs to cottage cheese mixture and stir together.

3. Divide egg mixture into 4 or 5 servings, scoop onto bread and enjoy.