Avocado Cilantro Taco Egg Salad on Kale

I really love eggs. I mean, I love eggs in the craziest way. I go through minimum, 2-4 dozen a week, most of the time. I put them in everything, but I also eat them at almost every meal. Funny story though, I was told as a young child I was allergic to eggs, according to allergy testing, but what I have figured out since is that I am allergic to commercial eggs. I had to go out and find the best, most quality eggs around to be able to eat them, and once I did, I started eating them all the time.

My eggs of choice for the past year have been Burroughs Family Farms organic, pastured eggs, a local egg farmer in Denair, Ca. Great quality eggs, with THE brightest, oldest egg yolks you have ever seen.

I really love egg salad. Nothing makes me remember my childhood food memories more than a yummy egg salad. I just love egg salad so much and I eat it a lot. Today I wanted to make a yummy version on a bed of kale, using my leftover avocado cilantro sauce (see recipe notes for recipe) from last night’s dinner. The sauce will knock your socks off. I then took the new Spice Hub taco seasoning I received yesterday and added a bit to my egg salad. It added quite the kick that egg salad has been asking for since the beginning of time. Taco egg salad? Yes, PLEASE!

Avocado Cilantro Taco Egg Salad on Kale

Author: Kindra A. Pigott-Franzen, bonappetitpaleo.com Serves: 2


  • 4 hardboiled Burroughs Family Farms eggs, peeled and diced

  • 2 generous TBSP of avocado cilantro mayo

  • ¼ tsp Spice Hub Taco Seasoning* (or any taco seasoning)

  • 2 scallions, diced

  • ½ c fresh kale, chopped

  • More taco seasoning for seasoning


  1. Mix mayo, eggs, scallions, and Spice Hub Taco Seasoning in a bowl until well incorporated. Plate over a bed of kale, sprinkling with a bit more Spice Hub. I dressed mine with a dash of balsamic when done. Enjoy!

NotesAvocado Cilantro Mayo 1 room temp egg 1 c avocado oil 1 tsp mustard 1/4 tsp @flavorgod himalayan Pink Salt/Peppercorn 1/2 tsp #flavorgod Dynamite 1/2 avocado 1/4 c cilantro 1/3 green bell pepper 1/2 c coconut milk

Put all ingredients in a large wide-mouth Mason jar, blend with immersion blender.