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This is a Z3 (ZReboot)and a Happy Healthy Holidays recipe.

Servings: Yields 2-3 cups

Ingredients:

• 6 eggs, hardboiled and peeled
• ¾ cup of mayonnaise
• ½ cup of diced English cucumber. I peel mine before dicing. English cucumbers are seedless and very convenient.
• ½ cup of diced dried apricots
• ½ tsp of curry powder (or to taste)
• ¼ tsp of grated sea salt
• ¼ tsp of black pepper

Optional:

• fresh herbs for garnish

Instructions:

Put the eggs in a bowl. Cut them up. I just use two knives and keep going after them to chop them up. I like my egg salad to have lumps. My mother used a pastry blender to chop up her egg salad. She liked it mushier than I do. You can use whatever method works best for your taste. Add the other ingredients and stir. If you like the taste of curry you can always add more. If you want just a hint of curry, you can use less. The juxtaposition of the sweeter apricots with the curry has the exotic taste I was looking for.

Garnish with fresh herbs.

Serving Suggestions:

You can make fancy little egg salad boats by serving this on endive leaves. You can make rolls of it with romaine lettuce. You can scoop it with Melba toasts or even toast up a piece of Naan and serve it on top. It’s just a matter how many carbohydrates your body can tolerate best.

Garnish with a bit of tomato like I did or even green onions, chive bits or parsley.

Enjoy!

Cheers,