baking · Cookbooks · cooking · Lunch

Avocado Egg Salad Sammies & Lime Cumin Tortilla Chips

I have found a love of eggs once again, even with our vegan leanings. What changed that? Fresh eggs from a local farm. Glorious eggs. With deeply intense yolks, so orange inside. They remind me of how eggs tasted when I was little. Clean, fresh tasting, unlike store-bought eggs. The farm is just down the road, a small farm where the hens run free. Granted at $5 a dozen they get used in recipes where they shine. And this recipe is tasty golden yolks, green avo, curry powder…..and yes, it is a full fat recipe. I do allow myself mayonnaise now but only made from organic ingredients and only full fat!

Avocado Egg Salad Sammies


  • 7 hard-boiled eggs
  • 2 ripe avocados
  • 2 Tbsp mayonnaise
  • 1 tsp mild curry powder
  • ¼ tsp ground black pepper


Peel the eggs and split in half. I used all the whites and 4 of the yolks. Mash up with the mayo, curry and pepper. Split the avocados in half, scoop out the flesh. Mash it and add to the eggs, mixing well.

Serve open-faced on bread or crackers.

Serves 4.

I came across this recipe in Simply Sugar and Gluten-Free: 180 Easy and Delicious Recipes You Can Make in 20 Minutes or Less, on page 35.

I have had so many fails at making baked tortilla chips, these I was happy with. The secret seemed to be a lower baking temperature combined with a longer baking time. Crisp, crunchy. But be wary – many corn tortillas now have cellulose in them to keep them fresher longer. Yech.

Lime Cumin Tortilla Chips


  • 1 Tbsp fresh lime juice
  • 1 Tbsp sunflower or similar vegetable oil
  • 1 tsp ground cumin
  • 8 6″ corn tortillas
  • Fine sea salt


Preheat the oven to 350°, line two large rimmed baking sheets with parchment paper.

Whisk together the lime juice, oil and cumin and a pinch of salt.

Cut the tortillas in half, then each half into thirds. Add to a mixing bowl, drizzle the dressing on and quickly toss with fingers to coat. Place in rows, not touching, on the baking sheets. Bake for 12 minutes, take out and flip each chip over and move the top sheet to the bottom of the oven, bake for 13 minutes more. Remove and transfer the chips to a cooling rack. Once cooled store in a clean paper lunch bag.

Serves 4.


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