Tuesday, June 15, 2010

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

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


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.

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