We’ve used only two of the egg yolks in four hardcooked eggs to cut back on fat and cholesterol. The salad served on a cracker instead of bread makes a good snack or hors d’oeuvre.
4 warm hardcooked eggs
¼cup lowfat (1%) cottage cheese, stirred to blend
⅓cup chopped celery
¼cup chopped sweet onion
1tablespoon minced chives or scallion tops
Salt and Freshly ground black pepper
2 thick slices seven-grain bread or other whole-grain loaf, toasted
1tablespoonchutneyRed leaf lettuce leaves
4 thin slicesripe tomato
⅓cup (loosely packed) alfalfa sprouts (optional)
Chives or thinly sliced scallion greens, for garnish
Peel the eggs under lukewarm running water while still warm. Quarter two of the eggs and cut crosswise into ½-inch chunks. Halve the remaining two eggs and remove and discard the yolks. Cut the whites into ½-inch pieces and combine with the whole eggs in a bowl.
Add the cottage cheese, curry powder, celery, onion, chives, and salt and pepper to taste. Stir to blend.
Place the toasted bread on 2 plates. Spread each with a layer of chutney; add a lettuce leaf and 2 tomato slices. Add a mound of egg salad, dividing it evenly. Garnish with alfalfa sprouts, if using, and a fewpieces of chive. Sprinkle with pepper and serve.