I love salads. Not the leafy, raw veggie kind, although I do make them occasionally. The salads I love are egg salad, potato salad, chicken salad and such. But typical recipes for these call for a lot of mayo to suit my taste or waist. But I cannot imagine cutting back on the creaminess it imparts. So when I made the egg salad this time, I tried an alternative–Avocado, which was just perfect! To kick things up a bit, I added a pinch of Malaysian Curry powder. You can add any kind of curry powder, but I am enamored by the coconutty undertones of the Malaysian stuff.

What you need (for 2 servings):
Hard boiled eggs-2
Avocado-1/2 of the fruit
Spring onions-1 finely chopped (white and green part)
Mayo-1 tbsp
Salt- One pinch
Ground Pepper- One pinch
Malaysian Curry powder (or any curry powder)- One pinch
Lemon Juice- Just a squeeze or 1/2 tsp or to taste
Paprika-One pinch, for decoration

Rough chop the boiled eggs. Cube the avocado to about the same size as the egg pieces. Roughly mash half of those cubes. To the avocado (cubes and mash) add eggs, spring onions, mayo, salt, pepper and curry powder and lemon juice and toss well. If the consistency is not right, add a splash of milk to loosen it up. Sprinkle the paprika on top. Served great as lunch when sandwiched between slices of multi-grain bread with some lettuce. If you want to be even more creative, serve it on endive leaves or wrap it up in some crunchy lettuce. Makes such classy appetizers! So many possibilities!!