Avocado & Egg Curry Salad

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Okay so I absolutely love salads of any kind, I don’t discriminate. I’m all for dark leafy green salads loaded with toppings that require a fork and spill over my plate as I attempt to make every bite as flavorful as possible. But sometimes we just need a salad that acts more like a dip, you know the kind. Potato salads, egg salads, avocado salads (marshmallow salads if you’re feeling wild), etc. Well, I have been having an avocado AND egg salad on repeat lately because it is simple and quick to prepare, it’s full of delicious curry flavor, and it gives me a damn good reason to whip out some Simple Mills crackers. I don’t know about you, but that last reason is all the reason I really need. One cool thing about this recipe is that it accommodates to the low-carb and keto folks, if you leave out the crackers of course; or you can even use pork rinds if you wanna engage in some low-carb dippin’. Of course, you can just double (or triple, or quadruple 😉 ) the ingredients and eat it by the spoonful instead, you do you.

Some notes on this recipe:

This recipe includes finely chopped celery. You can use a food processor if you find the celery chopping tedious, but this will leave you with smaller chunks (and less crunch 😦 ) and celery floss strands. If you’re super easy-going and can get past this, then by all means, make your life easier. For the rest of us, I recommend chopping. Also, I know that it might be confusing when I say “salt and pepper to taste”, but I really do mean this. I like my food saltier than the average person, so I prefer you use your best judgement.

Boiling Your Eggs

Okay, so if you have no idea how to properly hard-boil an egg, don’t fret. I have been there. The solution: purchase pre-boiled eggs. OR you can save money and boil them yourself. I have found that the following method grants me a nice thorough cook and it makes the peeling process nice and easy:

  1. Place your eggs in an appropriately sized pot (relative to the amount of eggs your boiling), and fill with water until the eggs are completely submerged.
  2. Heat on high, uncovered, until the water reaches an aggressive boil.
  3. Turn heat off, cover, and let sit on the burner for 9 minutes.
  4. Place eggs in a bowl filled with ice water and allow to sit for 5-10 minutes.
  5. Peel!

So now that your eggs are all nice and boiled, let’s get down to the recipe.

Prep and total time: 5 minutes

Ingredients:

  • 2 hard boiled eggs (refer to the “Boiling Your Eggs” section above for help)
  • 1 small hass avocado
  • 2 stalks of celery, finely chopped
  • 1 tsp curry powder
  • ¼ tsp garlic powder
  • ⅛ tsp paprika
  • Juice from 1 key lime
  • 2 Tbsp finely chopped cilantro
  • Salt, pepper, and cayenne pepper to taste
  • Optional: crackers for dipping! (I use Simple Mills Rosemary & Sea Salt!)

 

Instructions:

  1. Remove egg yolks from boiled eggs and add to a bowl.
  2. Add avocado and mash together evenly.
  3. Add curry powder, garlic powder, paprika, lime juice, and cilantro and mix well.
  4. Add celery and chopped egg whites to the mixture and slowly mix until evenly distributed.
  5. Add salt and pepper to your liking.
  6. Optional: Add a sprinkle or two of powdered cayenne pepper according to your preferred level of spiciness. (Be warned: a little goes a long way!)
  7. Pair with your favorite crackers, pork rinds, or eat it all on it’s own!

If you try this recipe out for yourself, let me know what you think in the comments below!

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