some meals come from inspiration, some come from necessity.
what to do with that avocado that’s probably not going to make it an additional day? how about use it to make an egg salad much more delicious, and then put it all in a wrap?
seems like a reasonable conclusion to come to. i personally do not care for most egg salads, even though i love eggs (fried, poached, you name it). since i don’t like mayonnaise, i replaced it with greek yogurt. to add some additional flavor, in went the curry powder.
this was an attempt to make an egg salad a little fancier and more exciting. i think it does that. and does so quickly, making it a perfect lunch.
Avocado Egg Salad Wrap
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- 4 eggs, room temperature
- 1 avocado, chopped
- 2 tablespoons greek yogurt
- 1 tablespoon curry powder
- salt and pepper to taste
- 1 tablespoon butter
- 2 large tortillas
Instructions
- Start by hard boiling the eggs: place eggs in the bottom of a medium sized pot single layer. Cover with water by about an inch. Bring to a boil over medium heat. Remove from heat, cover, and keep in water for 9 minutes. Transfer to a colander and rinse under cold water for 2-3 minutes.
- Peel and coarsely chop eggs.
- Combine eggs, avocado, yogurt, curry powder, salt and pepper in a bowl. Mix well.
- Melt butter in a large pan. Toast the tortillas on both sides, then divide egg salad equally between the two.
- Wrap up and eat up.
adapted from never homemaker.
recipe rephotographed March 2015.
2honduras
writes 3understanding