Bacon & Chive Egg Salad

Ingredients

• 112 extra large eggs(720g)
• 20.75 cup cottage cheese (low-fat preferred)(180g)
• 32 teaspoon dijon mustard(10g)
• 412 ounce thin cut bacon(340g)
• 50.5 cup chives(15g)
• 60.5 teaspoon salt(3g)
• 70.5 teaspoon black pepper(1g)
• 81 teaspoon water(5g)

Instructions

1. 1Bring a large pot of water to a boil over high heat, then lower to medium and gently lower the eggs in. Cook for 10 minutes.
2. 2Transfer the eggs immediately to an ice bath and let them chill until completely cold. Peel and roughly chop the eggs.
3. 3Meanwhile, cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate to pat dry, then chop into small pieces.
4. 4Add the cottage cheese and a small splash of water (start with 1 teaspoon) to a blender. Blend until completely smooth and creamy, adding water as needed.
5. 5In a large mixing bowl, combine the chopped eggs, bacon, chives, Dijon mustard, and about half of the blended cottage cheese mixture.
6. 6Season with a small pinch of salt and plenty of freshly cracked black pepper. Stir until everything is evenly combined, adding additional cottage cheese until dressed to your liking.
7. 7For the best flavor, cover and refrigerate for at least 1 hour before serving.