Chopped dill, pickle egg salad

Ingredients

I love egg salads and feel they don’t get the respect they deserve, because they are actually one of my favorite things when done right.

This is a super simple dill pickle egg salad thats low carb, packed with a good amount of protein, and it’ll keep you full. Don’t like lettuce as the base? Use bell peppers, or your favorite bread - sourdough bread would also be amazing here.

Here is how to make it:

1.Lets get messy and chop everything up on a cutting board, so grab your favorite one.

2.Next, our medium-boiled eggs. I like to boil these for 8-8.5 mins. I just remove them from the fridge, toss in boiling water for 8-8.5 mins. When time is up, just put them in an ice bath (cold water + ice) to stop the cooking and then peel them. They should peel super easily.

3.Then, let’s grab the rest of the goods. We’ll start with 1 medium avocado. Cut in half, scoop out the middle, toss the seed, and add to the board.

4.Toss in 1/4 cup dill pickle slices, 1 large handful of fresh dill, 1 small shallot, and a few sliced cherry peppers or peppers of choice. I used pickled cherry peppers here and recommend them for this!

5.Finally, add 1 to 2 tbsp dijon mustard, 1 tablespoon mayo, 2 heaping tablespoon cottage cheese, and a small pinch of salt and pepper.

6.Chop everything with a knife. If you like it on the chunkier side, chop less. If you like it on the creamier side of things, keep chopping. Then just give it a taste and adjust as you wish.

7.Pop these onto romaine lettuce leaves, then top with everything bagel and hot sauce or sriracha if you wish.

ENJOY and follow me on SHREDHAPPENS for more.