Start by placing large, fresh eggs in a saucepan and covering them with cold water, ensuring the water level is about an inch above the eggs. Bring the water to a rolling boil over medium-high heat, then immediately remove the pan from the heat, cover it with a lid, and let the eggs sit for 12 minutes for perfectly cooked yolks.

After the time is up, prepare an ice bath by filling a large bowl with cold water and ice. Using a slotted spoon, carefully transfer the eggs into the ice bath to halt the cooking process. Leave them in the ice bath for about 5-10 minutes until thoroughly cooled, making peeling easier.

While the eggs cool down, it’s time to chop the veggies. Finely dice 2-3 stalks of celery and slice 2 spring onions.

Once the eggs are cool, gently crack them against the side of your sink or a bowl. Peel the shells under running water to make it easier, and then chop the eggs into 1/2-inch pieces.

In a medium-sized mixing bowl, add 1 cup of small curd cottage cheese. Stir it gently to break it up slightly and make it a little smoother.

Fold in 1 tablespoon of Dijon mustard, the juice of half a lemon, 1-2 tablespoons of fresh dill, 1/2 teaspoon of garlic powder, and salt and pepper to taste.

Gently fold in the chopped eggs, diced celery, and spring onions into the cottage cheese mixture.

Now it’s time to taste your salad! Adjust the seasoning with extra salt, pepper, or a squeeze more lemon juice if desired.

Transfer your vibrant High Protein Cottage Cheese Egg Salad into a serving bowl. For a tasty finishing touch, sprinkle a bit of smoked paprika on top.