This quick, nourishing and flavourful spread comes together in just minutes. Loved by our dietitians for its high protein content and versatility, it's perfect on crackers, in a sandwich or served with a salad. A simple and original way to rediscover hard-boiled eggs. For a comforting twist, pair it with our Vegetable and Buckwheat Soup.
Ingredients
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4 large eggs
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80 ml (⅓ cup) 2% M.F. cottage cheese
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7 ml (½ tbsp) old-fashioned mustard (or Dijon)
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1 green onion, chopped
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Pepper and salt, to taste
- 120 g whole grain store-bought crackers (or our Everything Chickpea Crackers)
Preparation
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Place the eggs in a saucepan of boiling water. Cook for 10 minutes. Drain, rinse under cold water and peel.
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In a bowl, mash the eggs with a fork. Add the cottage cheese and mustard. Mix until smooth.
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Stir in the green onion and season to taste.
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Serve with crackers or the side of your choice.
Notes
Keeps for 3 days in an airtight container in the refrigerator.
This spread is also great with raw vegetables, pita or naan bread, or as a sandwich filling.
