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:
- Begin by boiling the eggs.
- After boiling, let them chill in the refrigerator until thoroughly cooled.
- 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.
- Peel the eggs and cut them into 4 pieces.
- Mix all ingredients together.