Curried Avocado Egg Salad

Easter may be over, but one thing probably remains — leftover colored hard-boiled eggs. I actually haven’t participated in this Easter tradition for a number of years now (this year included), so did not have any occupying my fridge. Instead, I opted to hard-boil a half dozen just for this recipe. For those of you with leftovers, you’re already ahead of the game.

Unlike traditional egg salad, this one uses avocado as a base instead of mayo. Now, I have nothing against mayo if it’s high-quality — either homemade with avocado oil (macadamia nut oil is delicious too) or Primal Kitchen brand in a pinch, but wanted to mix things up for this recipe. Plus, I know there are some people out there that actually don’t like mayo — crazy, I know! But, avocado is amazing and has quite the following as well.

In terms of spices, I had to go with a curry theme. I’ve been really into those flavors lately and knew it would be awesome for egg salad. So, there’s curry powder, turmeric, fresh ginger, and fresh cilantro in the mix — among other things. It’s fresh, flavorful, and has a wonderful chunky texture. I like it mixed into baby greens with a side of plantain chips, but there are many other ways to eat it. Choose your vehicle wisely!

On another note, I’ll be back on KATU Afternoon Live next Tuesday, April 10 and will be making my mighty green chicken salad. Stay tuned!

Cheers and enjoy!

Ingredients:

  • 1 large avocado, quartered, pitted and peeled
  • 1/2 lemon, juiced
  • 1 Tbsp coconut aminos
  • 1/2 dozen hard-boiled eggs, preferably pasture-raised, peeled
  • 1 small carrot, peeled and grated
  • 1-inch piece fresh ginger, peeled and finely grated
  • 1 Tbsp curry powder
  • 1/2 tsp ground turmeric
  • 1/4 tsp granulated garlic or garlic powder
  • Sea salt and black pepper, to taste
  • 2 green onions, chopped
  • 1/4 cup cilantro, roughly chopped

Directions:

  1. Place avocado quarters in a large bowl with the lemon juice and coconut aminos, and coarsely mash with a fork. Leave some chunks of avocado, if you like. Then, add the peeled hard-boiled eggs, and use a fork and knife to cut the eggs into the avocado mixture.
  2. One eggs are coarsely chopped and stirred into the mixture, add the carrot, fresh ginger, curry powder, turmeric, granulated garlic, sea salt and black pepper. Mix well with a fork. Lastly, stir in the green onion and cilantro.
  3. Taste and adjust seasonings, if desired. Serve over mixed greens, in a lettuce wrap or grain-free tortilla, or with sliced veggies and/or plantain chips.

Yields: ~3 servings

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No-Bake Carrot Cake Bites

Sometimes, you want cake, but don’t want to buy special ingredients to make it or have an entire cake in your house. Am I right? Well, you can have your cake and eat it too with these scrumptious no-bake carrot cake bites. Not only are these grain-free, but they’re also dairy-free and date-sweetened. They’re incredibly easy to make and won’t wreck your gut either. Plus, you can’t go wrong with carrot cake, especially this time of year. It’s reminiscent of both spring and Easter, and tastes magnificent too.

These bites are loaded with healthy fats from the walnuts and coconut, and are naturally sweet from both the dates and carrots. Not only that, but you get a dose of vitamins and antioxidants from the carrots too. The warm spices add the perfect amount of zest to these melt-in-your mouth morsels.

If you don’t have walnuts on hand or just want to mix it up, try pecans instead. Also, feel free to tweak the spice ratios to your preferred taste. Luckily, you can taste along the way with this recipe, so it’s easy to adjust the flavors to your liking.

Cheers and enjoy!

Ingredients:

  • About 2 large carrots, peeled and sliced (~1.5 cups grated)
  • 3/4 cup unsweetened shredded coconut
  • 1 cup raw walnuts, preferably sprouted (pecans would also work well)
  • 10 Medjool dates, pitted
  • 1/4 cup coconut butter, melted (I used this brand)
  • 1 tsp pure vanilla extract
  • 1.5 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp sea salt
  • Extra unsweetened shredded coconut for rolling, if desired

Directions:

  1. Place sliced carrots in food processor bowl. Process until finely grated.
  2. Next, add all the remaining ingredients, except for the extra unsweetened coconut (for rolling at the end). Process until ingredients are fully incorporated, scraping down the sides as needed. Mixture will be sticky when done.
  3. Shape into 1-2 Tbsp sized balls with hands (I did a generous tablespoon size for the amount I yielded). Roll into extra shredded coconut, if using. Place in the refrigerator to set for at least 20-30 minutes.
  4. Store any leftovers in the refrigerator.

Yields: ~25-30 bites

Dill Pickle Deviled Eggs

deviled eggsWith spring (sort of) in the air and Easter on the horizon, I thought I’d share a deviled egg recipe. I will also be making this recipe live on KATU Afternoon Live on Monday, April 10, so stay tuned. UPDATE: catch the replay of my segment HERE.

Meanwhile, I love deviled eggs! Oddly enough, I didn’t try one for the first time until I was 24 years old. Crazy, I know. Growing up, I was scared of deviled eggs. I thought they stunk and looked weird. But, I was a kid that would only eat egg yolks in the form of scrambled eggs — no runny yolks, no fried eggs, no hardboiled eggs (except bites of the white), etc. When I finally bit into a deviled egg at a friend’s house several years ago, I was shocked what I’d been missing out on. So good! Now, I’m a huge fan and that’s a great thing since I have a fridge full of deviled eggs (the first batch didn’t turn out how I wanted, so I made them again with tweaks).

Despite popular belief, deviled eggs can be healthy. I think it’s all a matter of quality. And, if you’re someone that still thinks eggs yolks are bad for you and cause high cholesterol and heart disease, you’re living under a rock. The FDA and American Heart Association reversed these claims because the science does not support it (and never did!). Eggs are incredibly healthy, especially when sourced from pasture-raised chickens. And, the yolks are the most nutritious part of the egg, as they’re full of vitamins, minerals and antioxidants. Please don’t throw those away! But, I digress. If you’re reading and following my blog, you probably already know this anyway. If this is new information to you and you want to learn more, do some research. All of this information is accessible online.

Anyway, in terms of the other ingredients in deviled eggs, choose high-quality. I’m mainly talking about the mayo here. Dijon mustard is pretty straight forward or should be anyway, but check your labels to make sure. With the mayo, avoid those made with inflammatory soybean or canola oil, and either make your own with avocado oil (macadamia nut oil is great too) or buy this high-quality avocado oil mayonnaise.

A bonus health benefit of this deviled egg recipe is that you get a little dose of probiotics, thanks to the garlic dill pickle gut shot. It adds great flavor and healthy bugs, so yay. If you can’t find it or prefer not to use it, opt for a high-quality pickle brine instead. Please make sure there’s no weird stuff in the brine like yellow dye, polysorbate, etc. I have seen that stuff in pickles!

Cheers and enjoy!

closeup deviled egg

Ingredients:

Directions:

  1. Cut each egg in half lengthwise. Carefully scoop out the yolks into a medium-sized bowl. Place egg whites onto a plate or tray, face side up.
  2. Add the mayo, Dijon mustard, gut shot or pickle brine, dried dill, sea salt and black pepper to the bowl with the egg yolks. Mash and stir well (alternatively, you can blend this in a food processor for an ultra-smooth texture). Taste and add adjust seasoning, if needed.
  3. *Spoon a little bit of the mixture into each egg white half, dispersing it evenly between the eggs. Sprinkle eggs with paprika and dried dill for garnish.

*Note: If desired, pipe the yolk mixture into the whites with a pastry bag instead of using a spoon. A plastic bag with a tip cut off works as well to pipe the mixture.

Yields: 12 deviled eggs