Ingredients
Scale
- 6 large eggs
- 1 cup cottage cheese
- 2 tablespoons greek yogurt
- 1 teaspoon dijon mustard
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon garlic powder
- salt to taste
- black pepper to taste
Instructions
- Bring a pot of water to a gentle boil.
- Carefully lower in the eggs and cook for about 10–12 minutes for firm yet tender yolks.
- Transfer the cooked eggs to a bowl of cold water until cooled.
- Peel the eggs and chop them into small, bite-sized pieces.
- In a mixing bowl, combine cottage cheese, Greek yogurt, and Dijon mustard; stir until smooth.
- Add the chopped eggs, fresh herbs, garlic powder, salt, and pepper; gently fold together.
- Taste and adjust seasoning if needed.
- Chill in the fridge for about 20 minutes before serving.
Last Step:
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For a creamier texture, you can add more Greek yogurt or cottage cheese.
Serve on a bed of greens or with whole-grain bread for a satisfying meal.
- Prep Time: N/A
- Cook Time: N/A
- Category: Salads
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 370mg