Happy Easter, friends!
When you find yourself with a dozen perfectly good hard-boiled eggs (AKA Easter Eggs), you make egg salad 😊. This was a new flavor combo that I experimented with and I LOVE IT.
1 dozen hard-boiled eggs
1/2 cup W30 compliant mayo (make your own or use @primalkitchen)
1/2 cup chopped toasted pecans
1 tablespoon unsweetened almond milk
1/2-1 teaspoon curry powder (I love curry, so I used a a full teaspoon)
S+P, to taste
1 chopped green onion
Peel eggs and place in a mixing bowl. Use a fork to coarsely mash the eggs. Add the mayo, pecans, almond milk, curry powder, salt and pepper to the bowl and stir to combine. Garnish with green onions.
Note: The Instant Pot is the absolute fastest way to hard boil eggs, but when I don’t feel like getting it out, I always go with The Pioneer Woman’s method: