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!
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.
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
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 firstname.lastname@example.org. 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!