Cottage Cheese Egg Salad Sandwiches

Ingredients:

1 c. creamed cottage cheese

1 Tbsp. chopped ripe olives

3 hard cooked egg(s)

2 Tbsp. thinly sliced green onion

1 tsp. Dijon mustard

Directions:

Coarsely chop the eggs. In a small bowl, combine cottage cheese, eggs, green onions, olives, and mustard; mix well. Cover; refrigerate at least 2 hours to blend flavors. Spread on bread.

Yield: 6 servings
Serving Size: 1/6 of recipe is 1.5 oz meat/ meat alternate for a 3 - 5 year old at lunch/supper
Credit: Providers Voice, May 90