1Cut one medium avocado in half, scoop out the middle, and discard the seed. Add the avocado to a cutting board.
2Boil 4 medium eggs for about 9 minutes.
3Rinse the boiled eggs under cold water, then peel them and cut them in half. Add them to the cutting board with the avocado.
4Toss in one sliced dill pickle (about 1/4 cup), one small shallot, 1 to 2 tablespoons of German or brown mustard, 1 to 2 heaping tablespoons of cottage cheese, a small handful of fresh dill, a small handful of cilantro, 1 tablespoon of mayo, a pinch of salt, and a pinch of pepper onto the cutting board with the other ingredients.
5Chop everything on the cutting board together with a knife until desired consistency is reached. Taste and adjust seasonings as needed.
6Pop the chopped egg salad onto romaine lettuce leaves.
7Top with everything bagel seasoning and Chile lime seasoning.
Ingredients
1 medium avocado
4 medium boiled eggs
1 sliced dill pickle
1 small shallot
1 tbsp German or brown mustard
1 heaping tablespoon cottage cheese
1 small handful fresh dill
1 small handful cilantro
1 tablespoon mayo
1 pinch salt
1 pinch pepper
everything bagel seasoning
Chile lime seasoning
Equipment
knifecutting boardpottongsspoon
Tips
If you like it on the chunkier side, chop less. If you like it on the creamier side, keep chopping.
Don't like lettuce as the base? Use bell peppers, or your favorite bread - sourdough would be amazing here.
To make peeling eggs easier, rinse them under cold water after boiling.
Adjust taste as you wish after chopping everything together.
You can use 1 to 2 tablespoons of German or brown mustard.
You can use 1 to 2 heaping tablespoons of cottage cheese.
Boil eggs for about 9 minutes and 20 seconds, especially when starting from refrigerated eggs for a medium boil.