Curried Egg Salad with Avocado

Now officially gluten-free, I’ve been expanding my recipe repertoire — and to keep everything in the healthier-than-not category, I generally prefer to avoid things like mayo. Here is my variant on this inspirational post by Clean Cuisine: How to Make Egg Salad Without Mayo.

Tried this mixed into my new-standard Pilau Rice with Rose Petals and Saffron last night, and applied the same concept to Deviled Eggs for this morning’s breakfast — both were yums. Flavour fusions delight the subtle senses.

  • 2 hard-boiled eggs
  • 1 Tablespoon hummus { I have been eating the roasted red-pepper variety so I can add my own custom heat and/or garlic without conflict }
  • 1/2 teaspoon Dijon mustard
  • dollop maple syrup { really! I know..! }
  • 1/2 or 1 avocado, cubed { For the deviled eggs, these were on the side sprinkled with lime juice and salt }

Enjoy with a dill pickle and whatever your pleasure. Pictures to follow when I think of it.