Enjoy this recipe for an egg salad sandwich where, instead of mayo, you use cottage cheese.
By Jerri Green

Egg Salad Sandwich

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Author: Jerri Green
Total Time: 20 minutes
Yield: 1 1x

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Description

Enjoy this recipe for an egg salad sandwich where, instead of mayo, you use cottage cheese.

Ingredients

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4 large organic hard-boiled eggs, peeled, coarsely chopped
3/4 cup small curd cottage cheese
1 tablespoon olive oil
2 tablespoons chopped flat-leaf parsley
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper
toasted bread of your choice
a few cherry tomatoes and spinach leaves (optional)

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Instructions

Combine eggs, cottage cheese, oil, parsley, and lemon juice in a medium bowl. Using a large fork, mash ingredients together thoroughly. Season with salt and pepper. Serve on toasted bread (I used an english muffin) and top with tomatoes and spinach if desired.

Prep Time: 10 mins
Cook Time: 10 mins

NØRTH - Scandinavianish Cooking by Kalle Bergman

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About the Book

Step into the world of Scandinavianish with NØRTH. From Swedish comfort classics to Danish smørrebrød and new twists on Nordic flavors, this cookbook invites you to explore the rich taste of the North in your own kitchen.

All recipes are presented with both imperial and metric measurements. Available in premium paperback, and for instant download for tablets, phones and computers.