A healthy take on a lunchtime classic.

Curry Egg Salad

Serves 2-3

Ingredients:

For the egg salad:

• 12 hard boiled eggs, chilled and peeled
• 1/2 cup housemade mayo (recipe below)
• 1 raw egg yolk
• 1/4 cup extra-virgin olive oil
• 1/2 tsp zest and 1 1/2 tsp fresh juice from 1 lemon
• 1/2 cup finely diced fennel
• 1/2 cup finely sliced scallions, white and pale green only
• 1 tbsp curry powder
• Salt

For the Housemade mayo:

• 4 egg yolks
• 1 tbsp dijon mustard
• 2 tbsp water
• 2 tbsp lemon juice
• 2 tbsp red wine vinegar
• 1 tsp kosher salt
• 1 cup avocado oil
• 2 cup garlic oil

Directions:

1. Begin by boiling the eggs.
2. After boiling, let them chill in the refrigerator until thoroughly cooled.
3. Make the Housemade mayo by combining the first six ingredients in a food processor. With the motor running drizzle in the avocado and garlic oil to emulsify.
4. Peel the eggs and cut them into 4 pieces.
5. Mix all ingredients together.