Curried Egg Salad and Avocado Toast
This Curried Egg Salad and Avocado Toast is a healthier way to make egg salad, substituting most of the mayo for mashed avocado.
Equipment
- 1 Medium Pot (for cooking eggs, if making them fresh)
- 1 Medium Bowl
Ingredients
- ½ small avocado
- Lemon juice to taste
- 6 hard boiled eggs chopped
- 1 teaspoon curry powder
- 1 teaspoon Dijon mustard
- 1 tablespoon mayonnaise
- Kosher salt
- Freshly ground black pepper
- Toast
- Furikake to taste
Instructions
- In a medium mixing bowl, roughly mash the avocado and juice from a quarter of a lemon (use this amount for 6 eggs) with a fork. It shouldn’t be completely smooth.
- Add the chopped eggs, curry powder, Dijon, mayonnaise, and a decent pinch of Kosher salt and freshly ground black pepper. Stir to combine. Taste and add more lemon juice (I ended up using close to half a lemon), Kosher salt, and freshly ground black pepper.
- Spoon egg salad onto toast and sprinkle with furikake, to garnish.
Notes
Egg salad can be stored in an airtight container in the refrigerator for up to 2 days.
Tried this recipe?Let us know how it was!