Ingredients:

  • 8 large Eggs
  • 1 tsp Vinegar
  • 1/2 cup (115g) Low-fat Cottage cheese
  • 2 tbsp (30g) Non-fat Plain Greek yogurt
  • 1 tbsp (15g) Dijon mustard
  • 1 tsp (5ml) Fresh lemon juice
  • 1/4 tsp (1.5g) Sea salt
  • 1/4 tsp (0.5g) Cracked black pepper
  • 1/2 cup (50g) Celery, finely diced
  • 2 tbsp (20g) Red onion or chives, minced
  • 1 tbsp (4g) Fresh dill or parsley, chopped
  • 1/2 tsp (1g) Smoked paprika

Instructions:

  1. Place eggs in a saucepan and cover with cold water and 1 tsp vinegar. Bring to a rolling boil, then immediately remove from heat and cover with a lid. Let sit for 10 minutes.
  2. Immediately transfer the eggs to an ice bath for 5 minutes until cold to the touch to ensure easy peeling and bright yolks.
  3. While eggs cool, whisk together the blended cottage cheese, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper in a large mixing bowl until glossy.
  4. Peel and chop the eggs into 1/2-inch cubes. Fold the eggs, diced celery, and minced onion into the dressing using a silicone spatula.
  5. Taste and adjust seasoning. Garnish with smoked paprika and fresh dill before serving.