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Egg Salad THM-FP

Course Main Course
Cuisine American
Servings 1
Author Glenda Groff


  • 4 hard boiled egg whites discard the yolks
  • 1 tablespoon prepared mustard
  • 1/4 cup 2% or fat-free cottage cheese
  • salt and pepper to taste
  • pinch of onion powder


Finely chop egg whites. Blend mustard and cottage cheese together until fairly smooth. Stir into egg whites, Season with salt, pepper, and onion powder. Refrigerate for an hour for flavors to blend.