Eat-Clean Egg Salad

This was lunch yesterday. I've been wanting to make it for months, but every time I have the eggs made, someone eats the cottage cheese I was saving, or I run out of green onion, or... you get the point. The H came home for lunch, a rarity in our household, and since we didn't have any leftovers to heat up, we needed something fresh and fast. And I finally had everything I needed! He peeled eggs while I chopped veggies, and we were sitting down to eat in no time.

Eat-Clean Egg Salad

from The Eat-Clean Diet for Family & Kids by Tosca Reno

Makes 1 cup

1/4 cup fat-free cottage cheese

1 Tbsp skim milk

1 tsp prepared mustard

4 hard boiled egg whites, diced

1 hard boiled egg yolk

2 Tbsp chopped green onion (one onion)

2 Tbsp chopped celery (one rib)

Dash of curry powder

1/4 tsp sea salt

1. In a medium-sized bowl, whip cottage cheese and milk until smooth. (I didn't make it smooth--no biggie.)

2. Mix remaining ingredients except egg whites with cottage cheese mixture.

3. Add diced egg whites to mixture; mix well.

The H ate his with Mary's Gone Crackers, and the little guy ate his with a fork. Mine was placed atop a slice of locally-made whole-wheat bread. The recipe made exactly enough for the three of us. I really liked the texture, and the little hint of "hmm, what is that ingredient?" nuance from the curry powder.

Nutritional information for a half-cup serving:

Calories - 170

Fat - 3.5g

Saturated fat - 1g

Trans fat - 0g

Protein - 17g

Carbs - 18g

Dietary fiber - 3.5g

Sodium - 528mg

Cholesterol - 106mg