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Egg and Cottage Cheese Spread

This egg and cottage cheese spread is a simple, high-protein topping that's perfect for everyday breakfasts, lunches or light suppers. It comes together in just a few minutes and has a creamy texture with plenty of flavour from Dijon mustard, fresh herbs and your choice of crunchy additions. The recipe works well as a basic version that you can adapt to whatever you have in the fridge. Capers and gherkins add a tangy bite, but finely chopped radishes, spring onions, celery, grated courgette or fresh horseradish are all excellent alternatives. Spread it generously over toasted sourdough or wholemeal bread, spoon it into sandwiches or wraps, or serve it as part of a brunch with crispy salad or grilled vegetables.  
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 2 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 hard-boiled eggs
  • 3 Tbsp cottage cheese approx.
  • 2 tsp Dijon mustard
  • 1 Tbsp chopped capers or finely chopped gherkins
  • 1 Tbsp chopped fresh parsley
  • A dash of lemon juice
  • Salt and freshly ground black pepper
  • A pinch of paprika optional

Method
 

  1. Peel the eggs and cut them in half. Remove the yolks and place them in a mixing bowl.
  2. Add the cottage cheese, Dijon mustard and lemon juice, then mash together with a fork until smooth and creamy.
  3. Finely chop the egg whites and add them to the bowl.
  4. Stir in the chopped capers or gherkins, and the parsley.
  5. Season with salt, pepper and a pinch of paprika, if using, then mix gently until everything is evenly combined.
  6. If time allows, chill the spread for about 15 minutes before serving to allow the flavours to develop.
  7. Serve on toasted sourdough, wholemeal toast, crackers or in sandwiches.