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:
- 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.
- Dice the red onion and add in.
- Add the relish and fold in.
- In a separate bowl, mix together the mayo, curry powder, and black pepper.
- Fold into the egg/onion/relish mixture.
- 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!
EternalWorkInProgressGal 