Egg-ceptional Egg Salad Egg-cept the Mayo!
By Susan Arruda
Another protein packed favourite of Susan’s!
YIELD: 4 Servings
4 hardboiled eggs, diced (or substitute 2 egg whites for one whole egg; combination of both, or adjust to suit your dietary needs)
1 stalk green onion, chopped, or 1-2 tbsp. to taste
1 small stalk celery, finely chopped – approx. ¼ cup
½ tsp. mustard
½ tsp. lemon juice
¼ cup low fat cottage cheese, pureed
½ small avocado, flesh pureed or mashed
Sea salt and pepper to taste
Dash of paprika
Combine chopped hardboiled eggs with green onion and celery. Puree in a food processor or blender until creamy, the cottage cheese with the avocado, lemon juice and mustard.
Add the creamy pureed mixture to the hardboiled eggs and stir to combine.
Add sea salt and pepper to taste and a dash of paprika.