Ingredients:

  • 1/2 cup (115g) small curd cottage cheese (2% fat)
  • 2 tbsp (30g) plain non-fat Greek yogurt
  • 1 tsp (5g) Dijon mustard
  • 1/2 tsp (2.5ml) fresh lemon juice
  • 1/4 tsp garlic powder
  • 1/8 tsp sea salt
  • 1/8 tsp cracked black pepper
  • 4 large eggs
  • 3 tbsp fresh chives, finely snipped
  • 1/4 cup (30g) celery, finely diced
  • 1/4 tsp smoked paprika

Instructions:

  1. Place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then immediately turn off the heat and cover for 10 minutes. Transfer to an ice bath for 5 minutes to cool before peeling and chopping into 1/2-inch pieces.
  2. In your mixing bowl, whisk together 1/2 cup (115g) cottage cheese, 2 tbsp Greek yogurt, 1 tsp Dijon mustard, 1/2 tsp lemon juice, and the garlic powder. Stir until the yogurt is fully integrated into the cottage cheese curds.
  3. Finely dice 1/4 cup celery and snip 3 tbsp fresh chives. Add these to the dressing base along with 1/8 tsp sea salt and 1/8 tsp black pepper.
  4. Cut your cooled eggs into 1/2 inch pieces. I like to keep them slightly larger so the salad has a chunky, rustic feel rather than becoming a paste.
  5. Add the eggs to the bowl. Use a spatula to gently fold the eggs into the dressing until every piece is glistening and coated. Don't overmix, or the yolks will disintegrate and turn the salad muddy.
  6. Sprinkle 1/4 tsp smoked paprika over the top. This adds a tiny hint of wood smoke flavor that elevates the whole dish.
  7. Let the salad sit in the fridge for 10 minutes before serving. This allows the celery to release a tiny bit of moisture, thinning the dressing just enough to make it perfectly spreadable.