Chopped Egg Salad
Directions
- 1Start with a medium avocado. Cut it in half, scoop out the middle and toss the seed away.
- 2Boil 4 medium eggs for about 9 minutes. Remove from fridge, toss in boiling water for 9 minutes and 20 seconds. Rinse under cold water and peel. Cut in half and add to the cutting board with the avocado.
- 3Add 1 sliced dill pickle (about 1/4 cup), 1 small shallot, 1 to 2 tbsp German or brown mustard, 1 to 2 heaping tbsp cottage cheese, a small handful of fresh dill and cilantro, 1 tbsp mayo, a pinch of salt and pepper.
- 4Chop everything with a knife. For a chunkier salad, chop less; for a creamier one, chop more. Taste and adjust as needed.
- 5Place the chopped egg salad into romaine lettuce leaves. Top with everything bagel and chili lime seasoning.
Ingredients
- 1 medium avocado
- 4 medium eggs
- 1 dill pickle
- 1 small shallot
- 2 heaping tablespoons German or brown mustard
- 2 heaping tablespoons cottage cheese
- 1 small handful fresh dill
- 1 small handful cilantro
- 1 tablespoon mayo
- 1 pinch salt
- 1 pinch pepper
- 3 leaves romaine lettuce
Equipment
knifecutting boardbowlspoon