Whether it’s for home, school or the office, egg salad sandwiches are a healthy and substantial lunch. Although with spoonfuls of mayo it can be highly caloric and fatty. Instead, I like to use nonfat cottage cheese. This makes for a high protein, low-fat meal that will keep you full until dinner.
Ingredients:
- 2 hard-boiled eggs
- 1/4 cup nonfat cottage cheese
- 1 Tbsp. light mayonnaise
- 1/2 tsp. mustard
- sprinkle of salt
- whole wheat pita pocket
How to:
- In a small bowl using a fork, cut the eggs into small chunks.
- Stir in cottage cheese, mayo and mustard. Sprinkle with salt.
- Spoon into pita pocket.
- Keep refrigerated.
