Wednesday, September 5, 2012

Curried Avocado Egg Salad

I love egg salad and this was a different take on your usual egg salad. The avocados and curry powder added a nice touch to this recipe. I will say this egg salad was "plain" but I happen to like that. It was light and addicting. I could have eaten the entire bowl but I don't think my cholesterol would have liked that! If you want to jazz this egg salad up, add some celery and scallions!
Adapted from Never Homemaker
4 hard-boiled eggs+2 hard-boiled eggs without the yolk
1 large Hass avocado
2 tablespoons light mayonnaise
1 teaspoon curry powder
Pinch of salt and pepper
5 Tbsp of chopped celery (optional)
2 scallions, chopped, including green tops (optional)
Hard boil your eggs. If you do not know how to hard boil your eggs, follow my instructions here. If you follow my directions exactly, your eggs will peel this easily. 
Either chop your eggs up with a knife or use an egg slicer.
Slice your avocado in half and remove the large seed. Using a knife, score the avocado to look like a checkerboard.
Place your diced avocado in a large bowl and mix the rest of the ingredients together.
Add salt and pepper to taste!
Besides adding flavor to the egg salad, the avocados make it very creamy.  If creamy egg salad is not your thing, use less mayonnaise or less avocado.
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