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.
2Bring 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.
3Bring 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.
4Transfer the eggs immediately to an ice bath and let them chill until completely cold. Peel and roughly chop.
5Transfer the eggs immediately to an ice bath and let them chill until completely cold. Peel and roughly chop.
6Transfer the eggs immediately to an ice bath and let them chill until completely cold. Peel and roughly chop.
7Meanwhile, cook the bacon until crisp. Transfer to a paper towel-lined plate to pat dry, then chop into small pieces.
8Meanwhile, cook the bacon until crisp. Transfer to a paper towel-lined plate to pat dry, then chop into small pieces.
9Meanwhile, cook the bacon until crisp. Transfer to a paper towel-lined plate to pat dry, then chop into small pieces.
10Add 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.
11Add 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.
12Add 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.
13In a large mixing bowl, combine the chopped eggs, bacon, chives, Dijon mustard, and about half of the blended cottage cheese mixture.
14In a large mixing bowl, combine the chopped eggs, bacon, chives, Dijon mustard, and about half of the blended cottage cheese mixture.
15In a large mixing bowl, combine the chopped eggs, bacon, chives, Dijon mustard, and about half of the blended cottage cheese mixture.
16Season 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.
17Season 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.
18Season 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.
19For the best flavor, cover and refrigerate for at least 1 hour before serving.
20For the best flavor, cover and refrigerate for at least 1 hour before serving.
21For the best flavor, cover and refrigerate for at least 1 hour before serving.
Ingredients
12 extra large eggs
12 extra large eggs
12 extra large eggs
0.75 cup cottage cheese
0.75 cup cottage cheese
0.75 cup cottage cheese
2 tsp Dijon mustard
2 tsp Dijon mustard
2 tsp Dijon mustard
1 12oz package thin cut bacon
1 12oz package thin cut bacon
1 12oz package thin cut bacon
chives
chives
chives
pinch Salt
pinch Salt
pinch Salt
fresh cracked black pepper
fresh cracked black pepper
fresh cracked black pepper
1 tsp water
1 tsp water
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.