Ingredients
2 eggs, hardboiled
1/2 ripe avocado
1 tbsp mayonnaise
1 tsp mustard
1-2 tsp curry powder
salt & pepper
2-3 handfuls fresh spinach, chopped (optional)
Preparation
Chop or rip up eggs with hands and place into a medium bowl. Mash in avocado. Stir in mayo and mustard until well mixed. Stir in curry powder, salt, and pepper, to taste.
If desired, stir in chopped spinach.
Serve on sandwich bread or however you like to eat your egg salad.
(Will store in a sealed container in the refrigerator for 2-3 days.)
