Ingredients
Scale
- 8 hard-boiled eggs
- 3/4 cup cottage cheese
- 1 celery stalk diced small
- 1 teaspoon dried dill weed
- 1 teaspoon dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Place eggs in a saucepan and cover with water.
- Bring water to a boil, then turn off heat and cover the pan; let sit for 12 minutes.
- Transfer eggs to a bowl of ice water for 5 minutes.
- Peel eggs and separate the yolks; chop the egg whites.
- Blend cottage cheese until smooth if desired.
- In a bowl, whisk together egg yolks, cottage cheese, dill, dijon mustard, onion powder, garlic powder, salt, black pepper, and paprika until creamy.
- Stir in chopped egg whites and diced celery; serve on toast with lettuce and tomatoes.
Notes
For best results, use fresh eggs for boiling.
Feel free to adjust the seasoning according to your taste preferences.
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 370mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.