2 avocados, diced
1 medium tomato, chopped
1 medium red onion, chopped
¼ cup fresh cilantro
1 Tbsp. fresh lime juice
6 hard-boiled eggs, finely chopped
4 Tbsp. unsweetened coconut milk
Combine avocados, tomato, onion, lime juice, and cilantro in a small bowl.
In a large bowl, combine finely chopped eggs, coconut milk and Nirmala’s Kitchen Thai Curry Powder. Stir the mixture and refrigerate at least 1 hour to blend flavors from spices.
Serve on a bed of greens or crusty bread, layered with avocados and topped with egg mixture, sprinkle with some salt if necessary.