Instructions
Follow the steps and taste along the way.
Boil the eggs
Place the eggs in a saucepan, cover with 1.5 l of water, and bring to a boil. Once the water is boiling, cook the eggs for 9 minutes.
Cool and peel the eggs
Drain the saucepan and place the eggs in a bowl with the remaining 1 l of cold water. Let them cool for 5 minutes, then peel and pat them dry.
Prepare the base
Mix the cottage cheese with the Greek yogurt, mustard, and lemon juice. Stir in the lemon zest, salt, and black pepper.
Chop the eggs
Chop the peeled eggs into small pieces with a knife. For a smoother spread, mash some of the yolks with a fork; leave the whites chopped so the spread retains a pleasant texture.
Finish the spread
Gently fold the eggs, drained capers, and chopped dill into the prepared base. Taste; the spread should be creamy, with distinct pieces of egg and a fresh tang. Refrigerate for 10 minutes before serving, and serve chilled.
