# Chopped Egg Salad

- Servings: 3 servings
- Total time: 9 min
- Cuisine: American
- Category: Salad
- Language: en

## 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

## Instructions

1. Start with a medium avocado. Cut it in half, scoop out the middle and toss the seed away.
2. Boil 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.
3. Add 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.
4. Chop everything with a knife. For a chunkier salad, chop less; for a creamier one, chop more. Taste and adjust as needed.
5. Place the chopped egg salad into romaine lettuce leaves. Top with everything bagel and chili lime seasoning.

## Equipment

- knife
- cutting board
- bowl
- spoon

## Source

- Original video: https://www.facebook.com/reel/731687265810356/
- Recipe page: https://www.cliprecipe.com/recipe/1f6fecd2-8481-4008-b7d2-72b3d7fe5c9c
- Extracted: 2025-04-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt