Eat-Clean Egg Salad
- Minutes to Prepare:
- Number of Servings: 2
Ingredients
1/4 cup / 60 ml 2% cottage cheese1 Tbsp / 15 ml 2% milk1 tsp / 5 ml mustard4 hardboiled egg whites, diced1 hardboiled yolk2 Tbsp / 30 ml chopped green onion2 Tbsp / 30 ml chopped celeryDash curry powder1/4 tsp / 1 ml sea salt
1. Whip cottage cheese and milk until smooth in medium-sized mixing bowl.
2. Blend remaining ingredients except egg whites with cottage cheese mixture.
3. Add diced egg whites to cottage cheese mixture. Mix well.
Makes 1 cup. Serving size is 1/2 cup.
Number of Servings: 2
Recipe submitted by SparkPeople user ROW4LIFE.
2. Blend remaining ingredients except egg whites with cottage cheese mixture.
3. Add diced egg whites to cottage cheese mixture. Mix well.
Makes 1 cup. Serving size is 1/2 cup.
Number of Servings: 2
Recipe submitted by SparkPeople user ROW4LIFE.
Nutritional Info Amount Per Serving
- Calories: 104.5
- Total Fat: 3.8 g
- Cholesterol: 109.4 mg
- Sodium: 559.8 mg
- Total Carbs: 3.8 g
- Dietary Fiber: 0.5 g
- Protein: 15.3 g