Ingredients
Scale
- 4 large eggs
- 1/2 cup low-fat cottage cheese
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped red onion
- 1 stalk celery, diced
- 1 tablespoon fresh dill or parsley, chopped
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Boiling the Eggs: Place your eggs in a small saucepan and cover them with an inch of cold water. Bring the water to a boil, then remove the pan from the heat and cover it with a lid. Let the eggs sit for exactly 10 to 12 minutes. Immediately transfer the eggs to an ice bath for 5 minutes to stop the cooking process and make them easier to peel.
- Peeling and Chopping: Once the eggs are cool, gently crack the shells and peel them under cool running water. Pat them dry with a paper towel. Dice the hard-boiled eggs into small, bite-sized cubes. If you prefer a creamier texture, you can mash the yolks separately, but dicing them keeps the salad hearty.
- Preparing the Dressing: In a medium mixing bowl, combine the cottage cheese, Dijon mustard, and smoked paprika. If you prefer a smoother consistency, you can pulse the cottage cheese in a blender for a few seconds before adding it to the bowl. Stir until the mixture is well-combined and creamy.
- Mixing the Salad: Add the diced eggs, chopped red onion, diced celery, and fresh herbs to the cottage cheese mixture. Gently fold all the ingredients together with a spatula until everything is evenly coated. Taste the salad and add salt and black pepper as needed.
- Chilling and Serving: While you can eat this immediately, it tastes even better if you let it chill in the refrigerator for about 30 minutes. This allows the flavors to meld together. Serve chilled on your choice of bread or greens.
- Cook Time: 20 minutes