Egg Salad

A simple, creamy egg salad made with cottage cheese, mustard, and a sprinkle of paprika. Serve it with chips, on whole wheat toast, or on its own.

A QUICK NOTE

Start with ½ cup cottage cheese and add more until it is as creamy as you like.

INGREDIENTS

• 6 hard-boiled eggs

• ½–¾ cup low-fat cottage cheese, based on texture preference

• 1–2 tsp mustard

• Paprika, for sprinkling

DIRECTIONS

1. Peel the hard-boiled eggs and chop them with an egg slicer or a knife.

2. Add the chopped eggs, ½ cup cottage cheese, and mustard to a bowl. Mix until combined, adding more cottage cheese if you prefer a creamier egg salad.

3. Sprinkle with paprika. Serve with chips, on whole wheat toast, or on its own.