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GO-TO CHOPPED EGG SALAD

I always feel like egg salads dont get the appreciation they deserve - they are such an easy meal option, bring on the protein, and super versatile. They’re one of my favorite things to get right.

This makes 2 servings, but feel free to multiply for more. Dont want lettuce as the base? Use bell peppers, or your favorite bread - toasted sourdough or a nice warm pita would be amazing here. You do you.

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Here is how I made it:

1.Lets get chopping on a cutting board or grab a bowl. Your call.

2.Slice into a medium sized avocado, scoop out the pit. Add the avocado.

3.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.

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. If you want it creamier, keep chopping, but if you like it chunkier, dont 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.

6.Pop these on top of your favorite serving vessel and top with everything bagel and Chile lime seasoning.

If you make it, be sure to let me know on SHREDHAPPENS
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ENJOY!