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Recipe: Eat-Clean Egg Salad

Egg Salad is the perfect school lunch! It’s hearty, tasty and takes no time at all to prepare. Trade the fatty, mayonnaise-laden version for this Eat-Clean recipe from Tosca Reno’s book, The Eat-Clean Diet for Family and Kids!  Make sure to pack it in a cooler.

Ingredients

  • 1/4 cup / 60 ml fat-free cottage cheese
  • 1 Tbsp / 15 ml skim milk
  • 1 tsp / 5 ml mustard
  • 4 hardboiled egg whites, diced
  • 1 hardboiled yolk
  • 2 Tbsp / 30 ml chopped green onion
  • 2 Tbsp / 30 ml chopped celery
  • Dash curry powder
  • 1/4 tsp / 1 ml sea salt

Preparation

  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.

Nutrients per Serving

Calories: 170
Calories from Fat: 30
Fat: 3.5g
Saturated Fat: 1g
Trans Fat: 0g
Protein: 17g
Carbs: 18g
Dietary Fiber: 3.5g
Sodium: 528mg
Cholesterol: 106mg

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