What do you do when you really want egg salad on a toasted piece of sourdough bread but you don’t want a crossover? Low-fat cottage cheese and mustard blended together, mixed with diced hard boiled egg whites added just the right touch to make a Fuel Pull Egg Salad that not only tasted wonderful but tricked the eyes in looking like it was made with whole eggs. It was delicious served on toasted Sourdough or sprouted bread with slices of tomatoes, onions, and lettuces leaves. Serving it on sourdough/sprouted bread made my lunch a E from the carbs in the bread but it also can be served on lettuce leaves for a FP. I, also love to use Refrigerated Pickled Jalapenos on my sandwich.
