- 6 hardboiled eggs, cut in half with yolks removed
- 3 egg yolks (discard 3 yolks)
- 90 grams (about 1/3 cup) cottage cheese
- 1 teaspoon dijon mustard
- 1/4 teaspoon celery salt
- Freshly cracked black pepper, to taste
- Paprika, for serving
- I prefer creamy cottage cheese rather than one with large curds. To achieve the consistency I like, I empty the contents of the entire container into a food processor and process until smooth.
- Place 3 yolks, and the rest of the ingredients (except paprika) into a bowl and mash with a fork until well combined.
- Distribute the filling evenly among the egg halves.
- Sprinkle with paprika.
