Mock-Egg Salad

I found this is a magazine when I was dieting in high school and remembered it after a recent disaster scrambling cottage cheese and eggs. The beauty of this recipe is that its so easy to keep in the fridge and take for a breakfast or lunch on the go.

At 1/2 cup a serving, these quantities make about 6 servings worth, but quantities can be adjusted as you like.

2 cups low fat cottage cheese
5 hard boiled eggs
1 tablespoon dijon mustard

Mix together.

Variations: I've added diced veggies for added crunch and also tried it with curry rather than mustard.