Cottage Cheese Spread with Vegetables and Hard-Boiled Eggs

A cottage cheese spread with cucumbers and hard-boiled eggs is not a new idea, as it was once a very popular school snack. While it didn’t originally include carrots and green onions, these additions complement the other ingredients perfectly. This spread pairs exceptionally well with black and rye bread.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 300 g Cheese, cottage cheese

  • 4 spoon Sour cream

  • 2 piece Egg, fresh

  • pieces Cucumbers, sour

  • 1 piece Carrot, fresh

  • pieces Onion, young

  • pieces Salt, table

Steps

  1. Carefully place the eggs in a pot and cover them with cold water. Bring to a boil, then remove from heat, cover the pot, and let the eggs sit in the hot water for exactly 8 minutes.

  2. While the eggs are resting, prepare the other ingredients. Clean and wash the fresh vegetables. Grate the carrots finely, and dice the pickles and green onions.

  3. Cool the eggs under cold running water, then peel and finely chop them. In a bowl, add the cottage cheese and mash it with a fork. Mix it with sour cream, chopped eggs, pickles, green onions, and carrots. Season to taste with salt and freshly ground pepper.

  4. Serve the spread in a bowl and offer it with slices of bread.

Nutrition Information (Per 100g)

  • Calories: 112.5 kcal
  • Fat: 6.17 g
    • Saturated Fat: 2.5 g
  • Carbohydrates: 2.67 g
    • Sugars: 2.33 g
  • Protein: 8.5 g
  • Fiber: 0.17 g