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.
That looks so delicious! Yumm!!
It’s definitely hard to wait until lunch to eat it.. haha
That looks so delicious! Yumm!!
It’s definitely hard to wait until lunch to eat it.. haha