How to make it

  • Hard cook the eggs; cool, peel, and slice in half lengthwise.
  • Hold back three of the egg halves, then coarsely chop the remaining eggs into a bowl.
  • Add the cottage cheese, salt, mustard, marjoram, pepper and chives to the chopped egg in the bolw and mix until they are well blended.
  • Pack mixture into a small bowl (or other container as desired) to mold.
  • Line serving plate with lettuce.
  • Unmold the egg-cottage cheese mixture onto the lettuce.
  • Slice tomatoes into 8 wedges each.
  • Place tomato wedges on the lettuce around the molded mixture.
  • Sprinkle the chopped parsley over top of everything.
  • Press the 3 reserved egg halfs into the molded salad.
  • Chill at least 30 minutes or longer if desired.
  • Serve cold.

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