1 Medium Pot(for cooking eggs, if making them fresh)
1 Medium Bowl
Ingredients
½small avocado
Lemon juiceto taste
6hard boiled eggschopped
1teaspooncurry powder
1teaspoonDijon mustard
1tablespoonmayonnaise
Kosher salt
Freshly ground black pepper
Toast
Furikaketo taste
Get Recipe Ingredients
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.