Egg Salad Spread with Capers and Dill

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   Prepare the base

   Mix the cottage cheese with the Greek yogurt, mustard, and lemon juice. Stir in the lemon zest, salt, and black pepper.

   
4. 4

   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.

   
5. 5

   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.