Egg Salad With Curry Mayonnaise - cooking recipe

Ingredients

2/3 cup low-fat mayonnaise
2/3 cup low-fat cottage cheese
1/2 cup apple juice
2/3 cup low-fat milk
None None curry powder, to taste
8 None eggs, hardboiled, peeled and cut into wedges
6 oz frozen peas, thawed
14 oz can mushrooms, drained and chopped
1/2 bunch dill, finely chopped

Preparation

In a bowl mix the mayonnaise, cottage cheese, apple juice and milk, and stir until well combined. Season with salt, pepper and curry powder. Fold in the eggs, peas and mushrooms. Garnish with dill and curry powder.