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!


  • 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


  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


Spicy Scotch Eggs with Creamy Bacon Sauce

Spicy scotch eggs with creamy bacon sauce.
Spicy scotch eggs with creamy bacon sauce.

Rather than studying for my exercise science final exam yesterday, I made these instead. I’ve actually been wanting to try scotch eggs for some time, and it seemed like a great distraction from reality to do so yesterday. I also did a million other things and then finally started studying legitimately around 8 p.m. Not the best plan, I know, but I have so much on my mind. And what’s great, is that I took the exam this morning and am DONE! I did the best that I could and I know I passed, so it is what it is. Now, onto my wedding weekend and celebration! Wahoo! My family arrives late tonight and I can’t wait. There will be lots of glass raising and clinking this weekend!

Meanwhile, go make scotch eggs and dip them in this delicious, fatty sauce.

For the scotch eggs:

  • 5 hard-boiled eggs, peeled
  • 1 lb grass-fed ground beef
  • 1/2 Tbsp apple cider vinegar
  • 1 Tbsp smoky spice blend, from Practical Paleo (recipe below)
  • 1 Tbsp chorizo spice blend, from Practical Paleo (recipe below)

Preheat oven to 375 degrees. Meanwhile, mix meat, spices and vinegar together in a large bowl. Then, form into 5 equal patties. Wrap each patty around a hard-boiled egg and make sure to cover it completely. Place on a baking sheet lined with foil and bake for 20-25 minutes. Serve with creamy bacon sauce.

Smoky Spice Blend:

  • 1 Tbsp chipotle powder
  • 1 Tbsp smoked paprika
  • 1 Tbsp onion powder
  • 1/2 Tbsp cinnamon
  • 1 Tbsp sea salt
  • 1/2 Tbsp black pepper

Mix together and store in a jar or spice container.

Yields: 5 Tbsp


Chorizo Spice Blend:

  • 2 Tbsp chipotle powder
  • 1 Tbsp smoked paprika
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 1/2 Tbsp sea salt
  • 1 tsp black pepper

Same directions as above.

Yields: ~6 Tbsp

For the sauce:

  • 1 Tbsp melted bacon grease (mine is from sugar-free grass-fed beef bacon)
  • 1/2 avocado
  • Sea salt and pepper to taste
  • 1-2 Tbsp full-fat coconut milk
  • Pinch of cayenne
  • 1/2 Tbsp fresh oregano leaves
  • 1/2 – 1 Tbsp tomato paste
  • 1/4 tsp raw honey

In a small blender or food processor (I used my Ninja), combine all the ingredients except for the bacon grease. Once smooth, slowly pour in the bacon grease and blend. Adjust seasonings and creaminess as needed. Also, if the bacon flavor isn’t strong enough, feel free to add a bit more melted bacon grease.