Curried Avocado infused Egg Salad



Eggs are so versatile – easily pared with all types of flavors to change a basic egg salad into a gourmet sandwich. My philosophy about food is simple, why settle for plain and boring, when outstanding is so readily available. This egg salad is healthy without loss of taste. I added a little pink Himalayan salt for extra flavor and health benefits.



2 hard-boiled eggs, chopped

1/2 avocado, mashed

1/4 cup greek zero fat yogurt, I use Fage

1 teaspoon curry

1 teaspoon dried mustard

dash of pink  Himalayan salt

Combine all the ingredients and chill for 2 hours to let the seasonings combine. Serve with lettuce, tomatoes, and pita bread.






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