Egg and Apple Salad

A Protein rich breakfast that is quick and  tasty!

4 servings

8 hard-boiled eggs, diced (boil several eggs at the beginning of the week!)

4 slices of sourdough bread, toasted

1 cup cottage cheese

1 medium apple, diced

2 celery stalks, diced

2 tbsp Dijon mustard

1 tbsp lemon juice

¼ tsp salt

Garnish with chopped parsley

Place the eggs in a small saucepan and cover them with water. Make sure the water is about 1 inch above the eggs. Bring the water to a boil over medium-high heat. Once it boils, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.

Drain the water and transfer the eggs to a bowl of ice water to cool for about 5 minutes. 

Peel and dice the eggs and put them in a bowl. Mix in the cottage cheese, apple, celery, lemon juice, Dijon mustard and salt until well combined. Taste and adjust the seasoning if desired. 

Serve the egg salad on sourdough toast.