Bacon & Chive Egg Salad
Bacon & Chive Egg Salad
Ingredients
- 12 extra large eggs
- 3/4 cup cottage cheese, low-fat if watching calories
- 2 teaspoons Dijon mustard
- 1 package thin cut bacon, 12oz
- a generous amount chives, finely chopped
- to taste salt
- to taste fresh cracked black pepper
- as needed water, for blending cottage cheese
Instructions
- 1
Bring a large pot of water to a boil over high heat. Once boiling, reduce the heat to medium and carefully lower the 12 extra large eggs into the water. Cook for 10 minutes.
⏱️ 10 min
- 2
While the eggs are cooking, prepare an ice bath in a large bowl. Immediately transfer the cooked eggs to the ice bath and let them chill until completely cold, about 10-15 minutes. Once cold, peel and roughly chop the eggs.
⏱️ 15 min
- 3
Meanwhile, cook the 12oz package of thin cut bacon in a skillet over medium heat until crisp. Transfer the cooked bacon to a paper towel-lined plate to pat dry, then chop it into small pieces.
⏱️ 10 min
- 4
Add the 3/4 cup of cottage cheese and a small splash of water (start with 1 teaspoon) to a blender. Blend until the mixture is completely smooth and creamy, adding additional water as needed to reach desired consistency.
⏱️ 5 min
- 5
In a large mixing bowl, combine the chopped eggs, chopped bacon, a generous amount of finely chopped chives, the 2 teaspoons of Dijon mustard, and about half of the blended cottage cheese mixture.
⏱️ 5 min
- 6
Season the mixture with a small pinch of salt and plenty of freshly cracked black pepper. Stir until all ingredients are evenly combined, adding additional blended cottage cheese until the egg salad is dressed to your liking.
⏱️ 5 min
- 7
For the best flavor, cover the egg salad and refrigerate for at least 1 hour before serving. This allows the flavors to meld together.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Bacon & Chive Egg Salad
- 12 extra large eggs
- 3/4 cup cottage cheese, low-fat if watching calories
- 2 teaspoons Dijon mustard
- 1 package thin cut bacon, 12oz
- a generous amount chives, finely chopped
- to taste salt
- to taste fresh cracked black pepper
- as needed water, for blending cottage cheese
Instructions
- 1
Bring a large pot of water to a boil over high heat. Once boiling, reduce the heat to medium and carefully lower the 12 extra large eggs into the water. Cook for 10 minutes.
⏱️ 10 min - 2
While the eggs are cooking, prepare an ice bath in a large bowl. Immediately transfer the cooked eggs to the ice bath and let them chill until completely cold, about 10-15 minutes. Once cold, peel and roughly chop the eggs.
⏱️ 15 min - 3
Meanwhile, cook the 12oz package of thin cut bacon in a skillet over medium heat until crisp. Transfer the cooked bacon to a paper towel-lined plate to pat dry, then chop it into small pieces.
⏱️ 10 min - 4
Add the 3/4 cup of cottage cheese and a small splash of water (start with 1 teaspoon) to a blender. Blend until the mixture is completely smooth and creamy, adding additional water as needed to reach desired consistency.
⏱️ 5 min - 5
In a large mixing bowl, combine the chopped eggs, chopped bacon, a generous amount of finely chopped chives, the 2 teaspoons of Dijon mustard, and about half of the blended cottage cheese mixture.
⏱️ 5 min - 6
Season the mixture with a small pinch of salt and plenty of freshly cracked black pepper. Stir until all ingredients are evenly combined, adding additional blended cottage cheese until the egg salad is dressed to your liking.
⏱️ 5 min - 7
For the best flavor, cover the egg salad and refrigerate for at least 1 hour before serving. This allows the flavors to meld together.
⏱️ 60 min