Chop everything up on a cutting board.
Boil the eggs for 8-8.5 minutes, then put them in an ice bath to stop the cooking and peel them.
Add the avocado, dill pickle slices, fresh dill, shallot, and pickled cherry peppers to the cutting board.
Add the dijon mustard, mayo, cottage cheese, salt, and pepper.
Chop everything together to the desired consistency.
Serve the egg salad on romaine lettuce leaves, and top with everything bagel seasoning and hot sauce or sriracha if desired.
