Egg salad is a fantastic standby for me, especially when it’s hot and I want to whip something up quickly for lunch. However, sometimes it gets a little…boring. And overdone. Then along came avocado, and curry – delicious! This is an amazing combination, and in all sincerity, I am currently wolfing down the sandwich seen in the photos, and wondering if it would be bad to go back for seconds. Although I paired this with rye marble bread, it could easily work in a wrap, or in a salad as an extra protein kick! The amazing fats in both avocado and eggs are also super beneficial for your hair and skin. Beauty and food? Sign me up.
You will need:
- 1 large avocado (I use organic whenever possible)
- 4 large eggs
- 1 tsp. curry powder (I used mild)
- 1-2 tbsp. mayonnaise or greek yogurt
- ground salt and pepper, to taste
Hard boil the eggs in a pot; once finished, set aside in cold water to cool them down. Slice the avocado into cubes, then empty into a medium-sized storage bowl. De-shell the eggs, and add them into the bowl along with the curry powder, salt and pepper, and mayonnaise/greek yogurt. Using a fork, mash everything together until it’s well blended. Serve!