2 eggs
1 (6 ounce) can tuna, drained
1 cup low-fat cottage cheese
1/4 cup chopped celery
1/4 cup chopped green onions
2 tablespoons chopped fresh parsley
1 teaspoon lemon pepper
1/4 teaspoon celery salt
1 teaspoon lemon juice
1/4 cup mayonnaise
Directions
Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, and chop.
In a large bowl, flake tuna. Add cottage cheese, eggs, celery, green onions, parsley, lemon pepper seasoning, celery salt, lemon juice, and mayonnaise; mix well. Chill.
