Egg and cottage cheese salad on a bed of peppers and lettuce

Ingredients for 1 servings:

• 2 eggs, hard-boiled
• 170 g cream cheese, grainy
• 1 tbsp sour cream
• some salt and pepper
• 7 stalks of chives
• ½ box of cress
• 1 tsp linseed oil or other
• 2 leaves of romaine lettuce
• 1 large pointed pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

low-carb, vegetarian

Peel the eggs and cut into small pieces, using an egg slicer if necessary. Finely chop the chives and trim the cress with scissors. Mix the ingredients together in a bowl. Wash the peppers, halve them, and remove the skins and seeds. Wash the lettuce and pat dry. Fill the pepper halves with egg salad and place them in the middle of the lettuce leaves, which you can then roll up and secure with a toothpick. Ideal as a low-carb dinner, best eaten with a knife and fork. The salad should be eaten immediately, as it will become more liquid if you let it stand for a while. It also tastes good with boiled potatoes.