# Go-To Chopped Egg Salad

This chopped egg salad is an easy, high protein, low carb lunch option.

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

## 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

## 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,
3. Add the avocado and boiled eggs to the cutting board.
4. Toss 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.
5. Chop everything up with a knife.
6. Scoop the chopped egg salad over romaine lettuce boats.

## Equipment

- cutting board
- knife
- spoon
- bowl
- pot

## Source

- Original video: https://www.facebook.com/share/r/1DiKioCo2m/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/b9ab48d2-dc6e-4767-bcae-118f1771bb28
- Extracted: 2025-01-26

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