This egg salad feels sophisticated, from the punch of flavor, to the color, to the jammy eggs rather than fully boil, even the chunky style of it versus a classic paste... we’re in love It also keeps perfectly for several days in the fridge and makes for a super quick breakfast or snack that helps you stay on track with adequate daily protein. Full disclosure: we were kind of thinking about putting some chopped mango on it for a touch of sweetness but then didn’t have any in the freezer... if you try it, let us know, now we can’t stop thinking about it! CHOPPED CURRY EGG SALAD Serves: 2-4 portions Prep time: 10 mins Ingredients: ✨4 boiled eggs (we like ours a bit jammy - boiled for 7 mins) ✨3 Tbsp avocado oil mayo ✨1/2 Tbsp apple cider vinegar ✨1-2 tsp curry powder (start with less and add more if desired) ✨pinch of sea salt and pepper ✨1/2 spicy green chili pepper or jalapeno ✨1/2 small red onion, thinly sliced ✨1/4 cup diced cucumber ✨lettuce leaves for serving Steps: 1️⃣ Give the eggs a rough chop, we like them in larger chunks for this recipe but you can finely dice everything too if that’s what you prefer. 2️⃣ Whisk together the mayo, vinegar, curry powder, salt and pepper. 3️⃣ Add everything to the curry mayo and stir to combine. 4️⃣ Serve the egg salad in lettuce leaves with a scoop of beeya if you haven’t had your daily dose of hormone support yet!