KETO EGG SALAD 🥚 | Dill Pickle & Everything Bagel Flavors | EASY Low Carb Lunch Recipe

CHOPPED DILL PICKLE EGG SALAD
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If you love easy meals that bring on the protein and flavor, you’ll enjoy this one.
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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.
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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.
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Here is how to make it:
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1.Lets get messy and chop everything up on a cutting board, so grab your favorite one.
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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.
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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.
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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!
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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.
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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.
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7.Pop these onto romaine lettuce leaves, then top with everything bagel and hot sauce or sriracha if you wish.