Recipe: Crunchy Curry Egg Salad

Our crunchy curry egg salad combines the creamy richness of hard-boiled eggs, mayo, and mustard with an added flavorful blend of curry spices. This egg salad features crunchy vegetables like celery, and jalapeños providing a refreshing contrast. It is a perfect staple to have in the fridge for breakfast or lunch.

Ingredients:

• 6 hard boiled eggs
• 2 long stalks of celery diced
• 1 jalapeno diced
• Avocado Oil Mayo
• Honey Dijon Mustard
• Curry Powder Blend (or add each spice Turmeric, Coriander, Paprika, Cinnamon, Cloves, Cayenne, Nutmeg, Cardamom)
• Half of Lemon
• Radish & Cilantro for Garnish
• Seasoning: Salt, Pepper, Red Pepper Flakes

Instructions: 

1. Boil 6 eggs in a pot for 8 minutes (put into a ice bowl once finished and let sit for 5 mins before peeling)
2. Dice the eggs into small squares and put into a bowl
3. Dice celery and jalapeno and add to the bowl
4. Add in 2-3 tablespoons of Mayo
5. Add in 2 tablespoons of Honey Dijon Mustard
6. Juice half of a lemon
7. Season with salt, pepper, and red pepper flakes
8. Eat with crackers or put on top of sourdough with radish/cilantro on top