Ingredients Jump to Instructions ↓

  1. Ingredients :

  2. 8 hard-cooked Naturegg Omega Pro Eggs

  3. 1 large round pumpernickel or whole grain loaf

  4. 1 cup Gay Lea Nordica 2% Cottage cheese

  5. 250 mL

  6. 4 tsp chopped fresh dill

  7. 20 mL

  8. 1/2 tsp each black pepper and finely grated lemon rind

  9. 2 mL

  10. 8 large Boston lettuce leaves

  11. 1/2 cup thinly sliced red onion

  12. 125 mL

  13. 6 oz. thinly sliced smoked salmon

Instructions Jump to Ingredients ↑

  1. Instructions :

  2. Peel and coarsely chop the eggs; set aside. Slice a round cap off the top of the loaf; reserve. Hollow out the inside of the loaf to make a bread bowl. (Reserve the inner bread to use for another purpose). Stir cottage cheese, dill, pepper and lemon rind until well combined.

  3. Spread half of the cottage cheese mixture in an even layer on the bottom of the bread bowl. Layer with half of the lettuce, chopped eggs, red onion and smoked salmon. Repeat layers. Replace the reserved bread cap.

  4. Wrap the sandwhich tightly in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours. (If sandwich fillings settle, fill in the gap with a few extra lettuce leaves). Cut into 8 wedges and secure with sandwich picks. Makes 8 servings.

  5. Tip: For perfect hard-cooked egges, place the eggs in a medium saucepan, pour in enough water to cover and bring to boil. Cover and remove from heat. Let stand, covered for 15 minutes. Drain and rinse eggs under cold running water until eggs are cool.


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