Bacon & Chive Egg Salad

Steps

1. 1

   Bring a large pot of water to a boil over high heat. Lower the heat to medium, then gently lower the eggs into the boiling water. Cook for 10 minutes.

   Start 10-minute timer
2. 2

   Immediately transfer the cooked eggs to an ice bath and chill them until completely cold. Peel the eggs and roughly chop them.

3. 3

   Meanwhile, cook the bacon until crisp. Transfer it to a paper towel-lined plate and pat it dry, then chop it into small pieces.

4. 4

   Add the cottage cheese and 1 teaspoon (5 ml) of water to a blender. Blend until completely smooth and creamy, adding more water as needed.

5. 5

   In a large mixing bowl, combine the chopped eggs, chopped bacon, fresh chives, Dijon mustard, and about half of the blended cottage cheese mixture.

6. 6

   Season with a small pinch of salt and plenty of freshly cracked black pepper. Stir until evenly combined, adding more of the blended cottage cheese until the egg salad reaches your preferred consistency.

7. 7

   Cover the bowl and refrigerate for at least 1 hour before serving for the best flavor.

   Start 1-hour timer