I thought I had published this recipe before, but I can’t seem to find it. In any case this recipe is originally from Tosca Reno’s The Eat-Clean Diet for Family and Kids. I don’t actually have this book, but given Tosca’s track record and the number of good reviews, I’m considering adding it to my arsenal. I have provided the exact recipe along with personal notes about how I’ve changed it up a tad.
One other note is that the greek yogurt version doesn’t save as well as the original version because it tends to get a little drippy after it sits. However, I still feel like it’s an eggcellent option if you’ll be able to enjoy it right away, and it tastes delicious.
- 1/4 cup/60ml fat-free cottage cheese (I use fat free, plain greek yogurt, and you don’t want to know my “can’t eat cottage cheese” story)
- 1 Tbsp/15ml skim milk (leave this out if using yogurt, just adds to drip factor)
- 1 tsp/5ml mustard (I like the brown/spicy variety)
- 4 hard-boiled egg whites, diced
- 1 hard-boiled egg yolk
- 2 Tbsp/30ml chopped green onion (I dropped these – yeesh, I WISH I could like onions)
- 2 Tbsp/30ml chopped celery (dried celery seed to taste works nicely if you don’t have fresh on hand)
- Dash curry powder
- 1/4 tsp/1ml sea salt
- Whip cottage cheese and milk until smooth in medium size mixing bowl. If using the yogurt, skip this step and add yogurt in step 2 AFTER the other ingredients. You may not need the entire 1/4 cup, and it’s hard to unadd it if the other ingredients are in there.
- Blend remaining ingredients except egg whites with cottage cheese mixture
- Add diced egg whites to cottage cheese mixture. Mix well.
- Serve on sprouted, whole grain bread/wrap OR alongside 7 Reduced Fat Triscuit Crackers OR 1 brown rice cake OR serving of fruit.