Broccoli Egg Salad

Ingredients

• 4 large eggs, boiled
• 1 head broccoli (about 225g), cut into florets
• 1 carrot, grated
• 1 apple, grated
• 1 cup (250g) cottage cheese
• 1 tablespoon dijon mustard
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Place the eggs in a large pot and cover them with 1 inch of water. Bring to a rolling boil, uncovered, for 30 seconds. Then, cover the pot, turn off the heat, and let the eggs sit for 8–10 minutes. Transfer them to a bowl of ice water to stop the cooking.

2. 2

   Once cooled, peel the eggs and chop them into small pieces.

3. 3

   Bring a pot of water to a boil and prepare a bowl of ice water. Add the broccoli florets to the boiling water and cook for 1–2 minutes until bright green and slightly tender. Drain immediately and transfer to the ice water to stop the cooking.

4. 4

   Once cooled, drain well and roughly chop the florets into small pieces.

5. 5

   In a medium bowl, combine the chopped eggs, broccoli, grated carrot, diced apple, cottage cheese, Dijon mustard, salt, and pepper. Gently stir until well combined.

6. 6

   Cover and refrigerate until ready to serve. For the best flavor, let the salad sit at room temperature for 5–10 minutes before eating to remove the chill.