From DN Recipes by David Nagy · Food & Beverage

Egg Salad with Avocado & Cottage Cheese

Published


Ingredients
  • 2 hard boiled eggs, diced
  • 1/2 an avocado, diced
  • 1/3 cup cottage cheese
  • 1-2 stems green onion, diced
  • 1/2 tsp fresh lemon juice
  • Light drizzle of honey
  • Salt, pepper, and paprika or cayenne pepper to taste

Blend all together and serve on toasted sourdough bread topped with more paprika or cayenne pepper

Alternate:
  • 12 large eggs
  • 4 large egg whites
  • 1/2 tablespoon mustard
  • 10.5 ounces low fat cottage cheese
  • 2 stalks green onions, diced
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • pinch of pepper

1. Place eggs in a large pot of water. Bring to a boil, cover with a lid, turn off the heat and let them cook for 12 minutes. Fill a large bowl with ice and water. Use tongs to remove the eggs from the hot water and immerse gently into the prepared ice water to cool for about 10 minutes. Gently tap the eggs against a hard surface and peel away the shell. Rinse the egg under cold water to remove any bits of shell and pat dry.
2. Slice up your hard boiled eggs and place in a small mixing bowl.
3. Add the mustard, cottage cheese, green onions, and spices. Mix well.