Step 1

Place the eggs in a small saucepan and cover them with water. Make sure the water is about 1 inch above the eggs. Bring the water to a boil over medium-high heat. Once it boils, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.

Step 2

Drain the water and transfer the eggs to a bowl of ice water to cool for about 5 minutes.

Step 3

Peel and dice the eggs and put them in a bowl. Mix in the cottage cheese, apple, celery, lemon juice, Dijon mustard and salt until well combined. Taste and adjust the seasoning if desired.

Step 4

Serve the egg salad on sourdough toast.