Rainbow in a bowl

Homemade egg salad with avocado and curry

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My little sister and I have this (kinda gross) obsession with eating store bought egg salad on white toast, haha it is probably as processed and unhealthy as can be, but it seriously taste so good! Since I try to eat as healthy as possible this is obviously not something I eat very often, but yesterday I stumbled upon a tasty, healthier alternative so that’s definitely about to change! I found a recipe for homemade egg salad with avocado on the blog Two Healthy Kitchens and decided to try making my own egg salad inspired by their recipe, but with a few alterations. I think it turned out really well so I decided to share it with you guys, I hope you like it!

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Ingredients:
4 hard boiled eggs
1 avocado, mashed
2 tablespoons skyr/greek yoghurt
1 tablespoon curry
Salt and pepper to taste

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Directions:

  1. Start by using an egg slicer to “chop” the eggs, slice the egg like you usually would, but then turn the egg and slice it again so it gets chopped into little squares. Haha and if my explanation doesn’t make any sense click here and see the pictures of how to do it ;)
  2. Add the chopped eggs to a bowl and mix it with the rest of the ingredients
  3. And you’re done! Easy right? I served the egg salad on wholegrain toast with lettuce and slices of tomato.
   

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Rainbow in a bowl