Curried Avocado Egg Salad
A fun take on the classic egg salad, lightening up a bit on the mayo and adding a lot more flavor!
The magical Bibb leaf. For this week’s market challenge, I picked up a head of Bibb lettuce. While I had lots of ideas of grilling and soups, realistically, I love the raw taste of lettuce and wanted to stay with dishes I would recreate, but still push myself. As an avid salad eater, this posed as a bigger challenge than I thought, so I tried to work with the leaves as a new vessel-goodbye fork and hello hand held food! These leaves held together much better than a lot of lettuce cups I’ve tried, and as opposed to its friendly red leaf cousin, I like that this had a stronger spine, which worked well to hold the softer filling of egg salad!
Gettin’ a little spicy with it! Egg salad is more of a comfort food than a new recipe, I’ll give you that. So, to put a spin on a great favorite, and help those fat critiques out there, I swapped about half of the mayo for a mashed avocado, still providing that creamy texture but with more nutritious fats. Additionally, to deviate from the celery salt from Grandma’s pantry, I used coriander and curry to give a feisty flavor, perfect (and surprisingly) complemented by fresh basil leaves. A great combination to bring any weekday lunch to life!
Looking for other ways to incorporate avocado in your diet? Try out these other great recipes:
BLT Salad with Bacon Roses and a Cilantro Avocado Cream Dressing
Dill Soup with Spinach, Avocado and Feta Cheese
Sautéed Zucchini with Avocado Feta Cream Sauce
Salmon Meatballs with an Avocado Cream Sauce
Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Curried Avocado Egg Salad
Equipment
- Mixing bowl
- Kitchen knife
Ingredients
- 1/2 large Avocado
- 1 tbsp Mayo
- 1/4 tsp Coriander
- 1/4-1/2 tsp Curry
- Salt and Pepper
- 2 medium Hard Boiled Eggs
- 1 stalk Celery
- 1/4 cup Walnuts
- 4 leaves Basil
- 6 leaves Bibb Lettuce or any large leaf lettuce of choice
Instructions
- In mixing bowl, scoop out avocado and add mayo. Mash together well and add salt, pepper, coriander and curry powder. Mix well and adjust seasoning to taste.
- Chop celery and eggs and add to bowl. Chop walnuts and add about half, stir together. Tear half of your basil and toss in as well.
- Assemble lettuce cups, two layers per wrap. Scoop mixture on top of each wrap and garnish with additional chopped walnuts and basil leaves. Enjoy!
