In my Reader Recipes series, I am highlighting one F&F reader a month so they can share their favorite recipes with all of you.  This month’s recipe comes from reader JC in upstate New York.  Thank you, JC, for sharing a reader recipe!

Reader Recipes

First I want to say thank you so much to Athena for allowing me to share on her wonderful page!

I blog over at Sweet Love and Ginger, mostly about food; I’m kind of in love with it.  There are some other adventures thrown in there, but my blog (much like my life) centers around food.  I am totally one of those people who works out just so that I can eat whatever I want.

Don’t hate.

This particular recipe is the brain child of about a million other recipes that I’ve seen for egg salad, and my own personal touch.  I am always looking for ways to “dress up” cheap proteins.  Those of us who work out a lot know how valuable good lean protein is, and how expensive it can be, so I try to take things like eggs, tuna, and chicken and bend the rules a little bit to create new and delicious treats with them.

I chose to use avocado to keep it healthy, but you can feel free to swap it for yogurt or mayonnaise, it works with both.  I hope you enjoy this one as much as I do!

curry avocado egg salad

Curry Avocado Egg Salad

Just mix the following ingredients together:

  • 1 avocado, mashed
  • 1 tsp lemon juice
  • 1/2 tbsp mustard
  • 1 tsp curry
  • 1 tsp tumeric
  • 1 pinch cayenne papper
  • 1 cup small broccoli florets
  • 4 hard boiled eggs, chopped
  • 1 tbsp minced red onion
  • 1 small apple, chopped

If anyone is interested in being featured on Reader Recipes, please email me at  I’m open to any recipes (healthy or not), you just need to be willing to write up a little post about it and photograph your food.  Would love to feature you, and you do not need to be a blogger to participate!