Step 1

Mash together eggs, cottage cheese, sour cream, lemon juice, mustard, salt and pepper until combined. Stir in celery and green onions. Cover and refrigerate for up to 8 hours before service.

Step 2

Per serving: Serve 1/2 cup (125 mL) egg salad with 1 slice toasted whole grain bread, 1 each carrot, cucumber, red pepper and celery stick, and butter pat (if using).