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Cut the avocado in half, scoop out the middle, and toss the seed away.
Medium-boil 4 eggs for about 9 minutes, then rinse under cold water and peel them.
Cut the eggs in half and add them to the cutting board with the avocado.
Add the sliced dill pickle, chopped shallot, mustard, cottage cheese, fresh dill, cilantro, mayo, salt, and pepper.
Chop everything with a knife, adjusting the chunkiness to your preference.
Serve the chopped egg salad on romaine lettuce leaves, and top with everything bagel seasoning.