# Go-To Chopped Egg Salad

A quick and easy recipe for chopped egg salad served in romaine lettuce boats.

- Servings: 2 servings
- Total time: 9 min
- Cuisine: American
- Category: Salad
- Language: en

## Ingredients

- 1 medium avocado
- 4 medium boiled eggs
- 1 /4 cup small dill pickles, sliced
- 1 small shallot or 1/4 red onion
- 1.5 tbsp your favorite mustard
- 2 heaping tbsp cottage cheese
- 1 small handful fresh dill
- 1 small handful fresh cilantro
- 2 tbsp mayo
- 1 pinch salt
- 1 pinch pepper
- 3 romaine lettuce
- 0 everything bagel seasoning
- 0 chili lime seasoning

## Instructions

1. Slice into a medium-sized avocado, scoop out the pit.
2. Make your medium boiled eggs. I used 4 eggs. I just remove them from the fridge, carefully drop them in boiling water for 9 mins, rinse them under cold water when done, and peel. Cut in half, & add to the board.
3. Add pickles, shallot, cottage cheese, mayo, fresh herbs.
4. Chop everything up with a knife. If you want it creamier, keep chopping, but if you like it chunkier, don't chop too much so you keep some texture. I like a little chunk. Then just give it a taste and adjust. You can also add spices, everything bagel, or chili crisp if you want.
5. Scoop the chopped egg salad over romaine lettuce boats.
6. Top with everything bagel and chili lime seasoning.

## Equipment

- cutting board
- knife
- bowl
- spoon

## Source

- Original video: https://www.facebook.com/reel/1855039235028940
- Recipe page: https://www.cliprecipe.com/recipe/8b1563c6-4835-43f4-b4c5-69150b7ec41e
- Extracted: 2025-04-10

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