Curry Egg or Chickpea Salad

INGREDIENTS

2 eggs or 1/2 cup cooked chickpeas

2 teaspoons mayo (I used avocado oil mayo)

1/4 teaspoon curry powder

dash of turmeric

salt

pepper

smoked paprika and cilantro to garnish

METHOD

1. Place eggs in a small pot and cover completely with water. Turn your heat on high and set timer to 15 minutes. Bring to a boil and then simmer. Once timer goes off, transfer eggs to ice bath. Let them bathe for a few minutes.

2. Peel eggs and then scoop out yolks into a bowl. If using chickpeas, add chickpeas to a bowl and smash well. Add mayo and mix until a creamy paste forms.

   3. Chop egg whites and add to bowl. Add curry powder, turmeric, salt, and pepper. Mix. Taste and adjust for seasoning.

   4. Toast up some bread. Spread the egg salad and garnish with smoked paprika and cilantro (a small squeeze of lime would be nice too, if you want some tang).