Creamy Cottage Cheese Egg (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 jumbo eggs, uncooked
02 -
3/4 cup smooth cottage cheese
03 -
2 teaspoons yellow Dijon mustard
→ Fresh Herbs & Aromatics
04 -
2-3 tablespoons chopped fresh dill
05 -
1.5 tablespoons snipped fresh chives
06 -
1-2 tablespoons finely diced red onion
→ Seasonings
07 -
1 teaspoon squeezed lemon juice
08 -
1 teaspoon powdered garlic
09 -
1/8 teaspoon sea salt, adjust to your liking
10 -
1/4 teaspoon coarse ground black pepper, adjust to your liking
# Instructions:
01 -
Put eggs in a pot with cold water making sure they're submerged by at least an inch. Get the water to a rolling boil, then cut the heat and pop the lid on. Let them sit for about 11-12 minutes.
02 -
Drop the eggs into a bowl with ice and cold water. Let them cool for 5 minutes or more - this makes the shells come off way easier!
03 -
Peel your eggs and chop them into small chunks. Don't stress if yolks break away from whites - that's totally fine!
04 -
Give your cottage cheese a quick whirl in the blender until it's nice and smooth. Skip this step if you like the chunky texture instead.
05 -
In a bowl, mix your smoothed cottage cheese with the mustard, dill, chives, onion bits, lemon juice, and all your seasonings. Stir everything together well.
06 -
Carefully fold your chopped eggs into the herby cheese mix. Enjoy your protein-rich salad on toast, with crackers, or wrapped in lettuce cups!
# Notes:
01 -
Great for make-ahead lunches - stays fresh in the fridge for days
02 -
Works as a sandwich stuffing, party snack, or light dinner option