YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Salad with Fresh Herbs
Hard-boiled eggs mashed with creamy cottage cheese and bright herbs, served over toasted sprouted bread for a refreshing and protein-packed crunch.
INGREDIENTS
3 large eggs
1 cup low-fat cottage cheese
1 tbsp Dijon mustard
0.25 cup celery
1 tbsp fresh chives
1 tbsp fresh dill
0.25 tsp sea salt
0.25 tsp black pepper
1 slice sprouted grain bread
PREPARATION
Place the eggs in a small saucepan and cover with water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes.
Transfer the eggs to an ice bath for 5 minutes to cool completely before peeling and dicing them into small pieces.
In a medium mixing bowl, whisk together the cottage cheese, Dijon mustard, sea salt, and black pepper until well combined.
Stir in the diced eggs, finely chopped celery, minced chives, and chopped dill until the mixture is creamy and uniform.
Toast the sprouted grain bread until it reaches your desired level of crispness.
Top the warm toast with the egg salad mixture and serve immediately, garnished with extra herbs if desired.