You Must Be Yolking Egg Salad
A supper quick and easy low-fat egg salad for one
Yield
1 servingsPrep
10 minCook
0 minReady
10 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
hard-boiled, peeled and chopped |
|
| 3 | tablespoons |
cottage cheese (low-fat 1%)
|
|
| 1 | teaspoon |
parsley leaves
chopped |
|
| ½ | teaspoon |
curry powder
or less to taste |
|
| 1 | dash |
salt
|
*
|
| 1 | dash |
black pepper
|
*
|
| 1 | tablespoon |
mayonnaise, light
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
hard-boiled, peeled and chopped |
|
| 45 | ml |
cottage cheese (low-fat 1%)
|
|
| 5 | ml |
parsley leaves
chopped |
|
| 2.5 | ml |
curry powder
or less to taste |
|
| 1 | dash |
salt
|
*
|
| 1 | dash |
black pepper
|
*
|
| 15 | ml |
mayonnaise, light
|
|
Directions
In a small bowl, combine all ingredients.
Cover and keep chilled.
Serve mounded in lettuce leaves, with soda crackers or bread sticks. If you don't mind the extra carbs could also be spread on bread for a speedy egg salad sandwich.
