Bacon & Chive Egg Salad

Name: Bacon & Chive Egg Salad
Cuisine: American
Ingredients: 12 extra large eggs; 0.75 cup cottage cheese; 2 tsp Dijon mustard; 1 12oz package thin cut bacon; chives; pinch Salt; fresh cracked black pepper; 1 tsp water

Serves 1

instagram.com

Bacon & Chive Egg Salad

instagram.com

Serves 1

Directions

1Bring a large pot of water to a boil over high heat, then lower to medium and gently lower the eggs in. Cook for 10 minutes.
2Transfer the eggs immediately to an ice bath and let them chill until completely cold. Peel and roughly chop.
3Meanwhile, cook the bacon until crisp. Transfer to a paper towel-lined plate to pat dry, then chop into small pieces.
4Add the cottage cheese and a small splash of water (start with 1 tsp/5ml) to a blender. Blend until completely smooth and creamy, adding water as needed.
5In a large mixing bowl, combine the chopped eggs, bacon, chives, Dijon mustard, and about half of the blended cottage cheese mixture.
6Season with a small pinch of salt and plenty of freshly cracked black pepper. Stir until everything is evenly combined, adding additional cottage cheese until dressed to your liking.
7For the best flavor, cover and refrigerate for at least 1 hour before serving.

Ingredients

12 extra large eggs
0.75 cup cottage cheese
2 tsp Dijon mustard
1 12oz package thin cut bacon
chives
pinch Salt
fresh cracked black pepper
1 tsp water

Equipment

large potice bathpaper towel-lined plateblenderlarge mixing bowl

Tips

Use low-fat cottage cheese if watching calories.
Add as many chives as you have the patience to cut.
Start with a small splash of water (1 tsp/5ml) when blending cottage cheese and add more as needed until smooth.
For the best flavor, cover and refrigerate for at least 1 hour before serving.

Bacon & Chive Egg Salad

Serves 1

instagram.com

Bacon & Chive Egg Salad

instagram.com

Serves 1

Directions

1Bring a large pot of water to a boil over high heat, then lower to medium and gently lower the eggs in. Cook for 10 minutes.
2Transfer the eggs immediately to an ice bath and let them chill until completely cold. Peel and roughly chop.
3Meanwhile, cook the bacon until crisp. Transfer to a paper towel-lined plate to pat dry, then chop into small pieces.
4Add the cottage cheese and a small splash of water (start with 1 tsp/5ml) to a blender. Blend until completely smooth and creamy, adding water as needed.
5In a large mixing bowl, combine the chopped eggs, bacon, chives, Dijon mustard, and about half of the blended cottage cheese mixture.
6Season with a small pinch of salt and plenty of freshly cracked black pepper. Stir until everything is evenly combined, adding additional cottage cheese until dressed to your liking.
7For the best flavor, cover and refrigerate for at least 1 hour before serving.

Ingredients

12 extra large eggs
0.75 cup cottage cheese
2 tsp Dijon mustard
1 12oz package thin cut bacon
chives
pinch Salt
fresh cracked black pepper
1 tsp water

Equipment

large potice bathpaper towel-lined plateblenderlarge mixing bowl

Tips

Use low-fat cottage cheese if watching calories.
Add as many chives as you have the patience to cut.
Start with a small splash of water (1 tsp/5ml) when blending cottage cheese and add more as needed until smooth.
For the best flavor, cover and refrigerate for at least 1 hour before serving.