Recipe by TastesLikeChicken
"My mother made this often when I was growing up. Lovely for breakfast, brunch, or light lunch. Serve this alongside a couple slices of good quality bakery bread, toasted and buttered. Keeping hard-cooked eggs in the fridge makes this easy and quick. You can adjust the amounts of chives and radishes, or even add an extra egg, depending on your taste."
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1 (16 ounce) container
hard-cooked egg, diced
chopped fresh chives
salt to taste
This was........interesting. Not bad, just interesting. I did add some fresh ground pepper but other than that, I kept to the recipe.
I used garden fresh chives and radishes. I shredded the radishes and added pepper. I used it as a dip with pretzel thins. I think next time I'll use more radishes.
* Percent Daily Values are based on a 2,000 calorie diet.
Cottage Cheese Salad with Egg and Radish
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 58
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