Curried Avocado Egg Salad
IntroductionFor the vegetarian in you. For the vegetarian in you.
264 grams (2) ripe avocado
184 grams (4) egg
15 grams (2) green onion
28 grams (1 small) raw carrot
130 grams (.5 cup) plain yogurt
70 grams (.5 cup) cucumber with peel
19 grams (2 Tbsp) lemon juice
5 grams (2 tsp) curry powder
1 gram (.25 tsp) salt
2 grams (0.5 tsp) lemon pepper
paprika to garnish
There are a lot of great resources online for learning how to boil an egg well.
You can substitute chives for the green onion if you want; you can also go with minced instead of chopped.
Feel free to use black pepper instead of lemon pepper; adjust salt and pepper levels to taste.
Chop the green onions; grate the carrot; chop the cucumber.
Cut the avocados in half lengthwise.
Remove the avocado pits and discard.
Scoop the avocado pulp. (Retain the shells.)
Mash avocado pulp, eggs, and all other ingredients (except paprika) in a mixing bowl with a fork.
Stuff avocado shells with the mixture.
Sprinkle paprika for garnish.
Refrigerate if not serving immediately.
Serving Size: makes 4 180-gram servings
Number of Servings: 4
Recipe submitted by SparkPeople user EOLIAN_WOMAN.