Clean Eating, Recipe, Whole 30

Whole 30 Curry Pecan Egg Salad

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.

You’ll need:

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:

Easy-to-Peel Eggs

Enjoy!

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