Ingredients:

  • 4 large Eggs
  • 1/2 cup (115g) Small-curd Cottage cheese (4% milk fat)
  • 1 tbsp (15g) Dijon mustard
  • 1/2 tsp (2.5g) Sea salt
  • 1/4 tsp (1g) Freshly cracked black pepper
  • 1 tbsp (4g) Fresh chives, finely minced
  • 2 tbsp (30g) Finely diced dill pickles

Instructions:

  1. Place eggs in a saucepan and cover with one inch of cold water. Bring to a rolling boil, then immediately remove from heat, cover, and let sit for 12 minutes.
  2. Promptly move eggs to an ice bath for 5 minutes to ensure easy peeling and tender whites.
  3. Peel and pat the eggs dry. Dice into 1/2-inch rustic pieces.
  4. In a mixing bowl, combine the cottage cheese, Dijon mustard, sea salt, and black pepper. If the cottage cheese is watery, strain it briefly before adding.
  5. Gently fold in the chopped eggs, minced chives, and optional diced pickles using a spatula until combined but still textured.