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Description
A protein-packed twist on classic egg salad, featuring creamy avocado, hard-boiled eggs, and warm curry flavors for a nutritious, no-cook meal.
Ingredients
- 4 hard-boiled eggs, chopped
- 1/2 large avocado, cubed
- 1/2 tablespoon Dijon mustard
- 2 teaspoons relish or finely chopped pickles
- 2 teaspoons chopped red or green onion
- 1 teaspoon apple cider vinegar
- 3/4 to 1 teaspoon curry powder (adjust to taste)
- Sea salt, to taste
- Ground black pepper, to taste
- Optional additions: fresh dill, chopped celery, raisins
Instructions
- Ensure your hard-boiled eggs are peeled and chopped to your desired consistency.
- In a large mixing bowl, combine the chopped hard-boiled eggs, cubed avocado, Dijon mustard, relish (or pickles), chopped onions, apple cider vinegar, and curry powder.
- Using a fork, gently mash the ingredients together. You can leave some avocado chunks for texture, or mash until mostly smooth, as per your preference.
- Season the mixture with sea salt and freshly ground black pepper to taste. Adjust the curry powder if you desire more warmth.
- Stir in any optional additions like fresh dill, celery, or raisins now.
- Serve your curried avocado egg salad immediately, or chill it in the refrigerator for a short period before serving to allow the flavors to meld.
Notes
- This recipe assumes hard-boiled eggs are pre-cooked; boiling eggs takes about 10 minutes if needed.
- Adjust curry powder for spice level; start with 3/4 teaspoon for mild flavor.
- Optional additions like raisins add sweetness, while celery provides crunch.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Best served on whole grain bread, lettuce wraps, or with crackers for a high-protein snack.