Herbed Cottage Cheese Egg Salad Lettuce Cups

• 150 g (3 large eggs (150 g without shells)) — Large whole eggs, raw
• 135 g (about 1/2 cup plus 1 1/2 tbsp (135 g) low-fat cottage cheese) — Low-fat cottage cheese (2% milkfat)
• 100 g (100 g romaine lettuce, 6 sturdy leaves) — Raw romaine lettuce
• 5 g (1 tsp plus a few drops (5 g) avocado oil) — Avocado oil
• 8 g (1 1/2 tsp (8 g) Dijon mustard) — Dijon mustard
• 5 g (1/4 cup loosely packed (5 g) fresh dill, chopped) — Fresh dill
• 5 g (2 tbsp (5 g) fresh chives, thinly sliced) — Fresh chives
• 10 g (2 tsp (10 g) fresh lemon juice) — Fresh lemon juice
• 0.3 g (a small pinch (0.3 g) fine salt) — Fine salt
• 0.3 g (1/8 tsp (0.3 g) ground black pepper) — Ground black pepper

Method

1. 1Hard-cook the eggsPlace all three eggs in a saucepan, cover with cool water, bring to a full boil, then cover, turn off the heat, and stand for 11 minutes.11 min · 160°FLook for: The eggs are fully set and reach 160°F at the center.Safety: Use a conservative fully cooked egg method and handle the hot pan carefully.
2. 2Chill and peelTransfer all eggs to cold running water for 3 minutes, peel them completely, and pat them dry.3 minLook for: No shell fragments remain and the eggs are cool enough to chop cleanly.Safety: Discard cracked shells and wash hands after peeling.
3. 3Mix the herbed baseStir all cottage cheese, avocado oil, Dijon mustard, lemon juice, fine salt, black pepper, half the dill, and half the chives until evenly combined.1 min 30 secLook for: The mixture is creamy with no mustard streaks and evenly scattered herbs.Safety: Use a clean bowl and refrigerated cottage cheese.
4. 4Fold in the eggsChop all three peeled eggs into 1 cm pieces, add every piece to the cottage-cheese mixture, and fold six times so distinct egg pieces remain.1 min 30 secLook for: The egg is evenly distributed without being mashed into paste.Safety: Use a clean knife and board for the cooked eggs.
5. 5Prepare six lettuce cupsWash and dry all six romaine leaves, trim only the tough bottom 1 cm, and arrange them cupped-side up.1 min 30 secLook for: The leaves are dry, intact, and sturdy enough to hold filling.Safety: Dry the leaves well to prevent slipping and watery filling.
6. 6Fill and finishDivide all cottage cheese egg salad among the six romaine leaves, then scatter over the remaining dill and chives.1 min 30 secLook for: Each cup contains a fair share of egg, cottage cheese, and herbs with no filling left in the bowl.Safety: Serve immediately or keep at 40°F or colder and discard after 2 hours at room temperature.