Chopped Egg Salad

Ingredients

• 1 avocado (medium; halved and scooped from the skin)
• 4 eggs (medium-boiled)
• 1 dill pickle (sliced; about 1/4 cup)
• 1 shallot (small)
• 1.5 tbsp German or brown mustard (Source gives 1 to 2 tablespoons)
• 1.5 tbsp cottage cheese (heaping; source gives 1 to 2 heaping tablespoons)
• 2 tbsp fresh dill (small handful, chopped)
• 2 tbsp fresh cilantro (small handful, chopped)
• 1 tbsp mayonnaise
• salt (a pinch)
• black pepper (to taste)
• 4 romaine lettuce leaves (for serving)
• everything bagel seasoning (for topping)
• chile-lime seasoning (for topping)

Steps

1. 1

   Prepare a cutting board. Halve the avocado, remove and discard the seed, scoop the flesh from the skin, and place it on the board.

2. 2

   Bring water to a boil and add the refrigerated eggs. Medium-boil them for about 9 minutes and 20 seconds.

3. 3

   When the eggs are done, rinse them under cold water and peel them. Halve the peeled eggs and place them on the cutting board with the avocado.

4. 4

   Add the sliced dill pickle, small shallot, German or brown mustard, cottage cheese, fresh dill, cilantro, mayonnaise, a pinch of salt, and pepper to the board.

5. 5

   Chop all of the ingredients together with a knife. Chop less for a chunkier salad, or continue chopping for a creamier texture.

6. 6

   Taste the chopped egg salad and adjust the seasoning as desired.

7. 7

   Spoon the egg salad onto romaine lettuce leaves and finish with everything bagel seasoning and chile-lime seasoning.

Notes

The creator suggests using bell peppers or favorite bread, such as sourdough, instead of romaine lettuce. The exact amounts of mustard, cottage cheese, herbs, salt, pepper, and finishing seasonings are flexible. The source does not specify the number of romaine leaves or exact quantities for the toppings.

Nutrition per serving

• salad
• main
• high-protein
• low-carb
• keto-friendly
• quick
• no-bake
• gluten-free