Summary

Ingredients

• 3 egg (s)
• 2 cups cottage cheese, grainy
• 1 red pepper (s)
• 0.5 ½ bunch spring onion (s)
• 0.5 ½ cup crème fraîche
• 0.5 teaspoon ½ sea salt, gray
• 1 teaspoon pepper
• 0.5 teaspoon ½ curry

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Instructions

1. Boil the eggs hard for about 15 minutes, let them cool and set aside.
2. Put salt, pepper and curry in a mixing bowl, add the cottage cheese and crème fraîche and mix well with a spatula.
3. Cut the peppers into small cubes and the spring onions into small rings. Add both to the cottage cheese and stir in. Peel the cold eggs and cut into pieces of your choice with a knife and mix with the cottage cheese.
4. Let the cottage cheese egg salad stand in the refrigerator for about two hours. Season to taste with the specified spices before serving.
5. Serving suggestion: with fried potatoes or as an accompaniment to raclette with potatoes.