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.
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