Curried Egg Salad

Whole30, Paleo, Grain Free, Dairy Free, and Gluten Free

I am a huge fan of curry. I grew up eating a lot of it and look for ways to incorporate it whenever I can. I always have put it in my egg salad. My friend came over for lunch, and I served it. She asked for the recipe, so I thought I would type it up and post it on here. It is a good one to have one of my favorite things to make when meal prepping.

Ingredients:

  • 6 hardboiled eggs
  • 1/2 small red onion
  • 1 teaspoon of the relish of your choice (I went with a spicy jalapeño one)
  • 1Tablespoon of avocado mayonnaise
  • 2 teaspoons of curry powder
  • 1 teaspoon of black pepper
  • lettuce leaves or gluten-free bread depending on your dietary restrictions

Directions:

  1. Once hardboiled eggs have cooled, chop them up however you like, I use a potato masher for more of a big chop but you can make it how you want it to be.
  2. Dice the red onion and add in.
  3. Add the relish and fold in.
  4. In a separate bowl, mix together the mayo, curry powder, and black pepper.
  5. Fold into the egg/onion/relish mixture.
  6. Spoon onto lettuce or bread.

Note: The longer it sits, the better it gets. I often make this at night, cover it, and let it sit in the refrigerator. It tastes even better the next day!

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