You know those recipes you try once and suddenly can’t live without? Yeah, this is one of them. It’s the kind of egg salad that’s so good, I’ll fight my kids for the last bite. And since I’m Italian and refuse to measure a thing, you already know this is going to be a little bit of this, a little bit of that… because who has time to be precise when you’ve got four kids running around?

The “Measuring is for Amateurs” Ingredients:

Avocado: 1 medium (or just eyeball it like a true Italian)
Eggs: 4 medium-boiled (firm enough to chop but still a little jammy in the center)
Dill Pickles: 1 or 2 small ones, sliced (or however many make you happy)
Shallot or Red Onion: 1 small shallot or 1/4 red onion, diced (again, precision is overrated)
Mustard: 1.5 tablespoons (German or Dijon because we’re fancy like that)
Cottage Cheese: 1 to 2 heaping tablespoons (adds that high-protein punch)
Fresh Dill and Cilantro: A small handful of each (or whatever falls out of the bag when you grab it)
Mayonnaise: 1 to 2 tablespoons (just enough to make it creamy but not too heavy)
Salt and Pepper: To taste (aka however much your Nonna would use)

How to Make It (Without Dirtying Every Dish in Your Kitchen):

Chop, Slice, and Dice: Get all those veggies and eggs prepped. Don’t worry about perfect pieces—this is a rustic, thrown-together kind of dish.
Mix It Up: In a bowl, combine the avocado, eggs, pickles, shallot/red onion, mustard, cottage cheese, herbs, and mayo. Use a fork to mash and mix until it’s perfectly imperfect.
Season to Taste: Hit it with some salt and pepper. Taste, adjust, taste again. (And maybe snack a little while you’re at it. Quality control, right?)
Devour: Scoop it onto some crunchy sourdough, wrap it in lettuce, or eat it straight out of the bowl like a savage. I won’t judge.

Why I Love This Recipe:

First off, this is protein-packed. Between the eggs and cottage cheese, you’re getting enough fuel to keep up with the chaos of parenting. Plus, it’s fresh, flavorful, and (dare I say) kind of fancy-looking if you don’t mix it too much.

And the best part? You can play with the ingredients. Not a fan of cilantro? Leave it out. Want more crunch? Add celery. This egg salad is as flexible as my toddler’s bedtime routine—meaning, it can handle some chaos.

Kitchen Finds I’m Obsessed With:

To make this egg salad (or any recipe, really) a little more fun, check out these kitchen must-haves:

The Perfect Mixing Bowl Set – Because you deserve better than the random plastic containers you’ve been using.
Egg Slicer Extraordinaire – If you like your eggs perfectly sliced (and who doesn’t?).
Herb Scissors – These babies make chopping herbs so easy, you’ll never skip the garnish again.

So there you have it—my new favorite egg salad recipe that I may or may not be eating as I type this. Thanks to @shredhappens for the inspo, and if you end up making this, tag me! I want to see all your delicious versions.

Easy Way to Peel Hard Boiled Eggs

Looking to peel hard-boiled eggs like a pro? First, chill the eggs in ice water post-boiling. Once they’re cold, gently crack the shell on a hard surface. Pop the egg into a small container halfway filled with cold water, seal it, and shake it for a few seconds. The water helps loosen the shell, making peeling a breeze for that smooth finish.

There are other ways to peel hard-boiled eggs, like the “rolling” move or using a spoon to scrape off the shell gently. The shake and roll is a fave for its simplicity and effectiveness!

Some folks like peeling eggs warm instead of cooling them in ice water. It can make the shells easier to remove but might lead to a less smooth white surface.

High Protein Egg Salad

The High-Protein Egg Salad I Can’t Stop Making

Print Recipe

Prep Time 20

Cook Time 0

Course Main Course

Cuisine American

Servings 4

Ingredients

4 hard-boiled eggs
1 medium sized avocado
1.5 small dill pickles
1 shallot (or 1/4 red onion)
1.5 tbsp Germon or Dijon mustard chopped
1.5 tbsp cottage cheese heaping tbsp
1 handful fresh dill chopped
1 handful cilantro small handful
1-2 tbsp mayonnaise
salt and pepper to tast

Instructions

Lets get chopping on a cutting board or grab a bowl. Your call.
Slice into a medium sized avocado, scoop out the pit. Add the avocado.
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.
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.
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.
Pop these on top of your favorite serving vessel and top with everything bagel and Chile lime seasoning.