Directions
- 1Slice into a medium sized avocado, scoop out the pit.
- 2Make 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,
- 3Add the avocado and boiled eggs to the cutting board.
- 4Toss in 1 or 2 small dill pickles, sliced (about 1/4 cup), 1 small shallot or a 1/4 red onion, 1.5 tbsp of your favorite mustard (I like German or Dijon here), 1 to 2 heaping tbsp cottage cheese, a small handful of fresh dill, a small handful of cilantro, 1 to 2 tbsp mayo, a pinch of salt, pepper.
- 5Chop everything up with a knife.
- 6Scoop the chopped egg salad over romaine lettuce boats.
Ingredients
- 1 medium avocado
- 4 medium boiled eggs
- 1 small dill pickles
- 1 small shallot or 1/4 red onion
- 1.5 tbsp 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
Equipment
cutting boardknifespoonbowlpot
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