The use of curry powder in this egg salad recipe gives it an extra “zip” that will leave a long after-taste to remind you how nice this dish really is. The recipe uses diet mayonnaise, but that can be substituted if you prefer. You can also add chopped tomato and basil with extra virgin olive oil to give added color and flavor.
- 1 hard-boiled egg, peeled & chopped
- 3 Tbsp low-fat cottage cheese
- 1 tsp chopped parsley
- 1/2 tsp curry powder
- 1 dash salt
- 1 dash pepper
- 1 Tbsp diet mayonnaise
In a small bowl, combine all ingredients.
Cover and keep chilled.
Serve mounded in lettuce leaves or with French bread.