Hey there. How was your weekend? I know it’s Monday night and most of us are already looking forward to next weekend but humor me while I share what I did last weekend…
Friday night I ate pizza and watched a movie with a friend. If you like funny movies, you should watch This is 40. I officially don’t want to get any older, but this movie was hilarious. And if you’re local and like pizza, definitely try Fresca on Addison’s Greek Salad Pizza. I hadn’t had pizza in waaay too long and this pizza was so good. I already want to go back and get it again.
Saturday night I went out for my friend’s bachelorette party. We danced all night and it was a blast!
I even broke out a pair of super hot heels for the party and although they were only about 3 inches high, I never wear heels and my calves definitely got a workout. It was almost comical how sore my calves were on Sunday. I have a feeling that Julia, my personal trainer, will be proud.
Sunday I went to Barre class and spent the rest of the day hanging out with my mom. While mom was over I made us a quick lunch of curried egg salad pitas. The recipe turned out to be quite good so I figured I would share it.
I don’t remember where (probably Pinterest) I saw a recipe for egg salad made with avocado instead of mayo. Isaac and I aren’t big mayo fans and we never have it in the fridge so this idea appealed to me. I put it in the back of mind and when I thought about making egg salad this weekend I decided to try it.
Adding curry powder to egg salad is something I started doing a couple years ago and now I don’t make egg salad without it. This particular recipe has a rich, creaminess from the avocado and a robust sweet/savory spiciness from the curry powder. The two pair together quite nicely. You can leave out the relish/pickles but I really like the flavor they add.
- 4 hard-boiled eggs, chopped
- ½ large avocado, cubed
- ½ Tablespoon dijon mustard
- 1-2 teaspoons relish or chopped pickles (optional)
- 1-2 teaspoons green onion, chopped
- 1 teaspoon apple cider vinegar
- ¾ teaspoon curry powder
- sea salt and ground pepper, to taste
- Add all ingredients into a bowl and mash together with a fork. Season with additional salt and pepper.
- Place a portion of the egg salad in a pita pocket with little lettuce and tomato slices (or in between two slices of bread) and enjoy.
Egg salad isn’t something I think about making often, but when I do I’m always reminded of how much I like it!
Do you like egg salad? Have you ever tried curried egg salad?