Monday, January 20, 2014

Slow-Carb Curried Egg Salad with Avacado

In Downtown Champaign, Illinois there is a coffee shop on Walnut Street called Cafe Kopi.  The cafe stands out with its canvas awning woven with Christmas lights and the unusual amount of people sitting outside sipping coffee and smoking cigarettes in 30 degree weather. 

When I lived in Champaign, Kopi was a favorite stop.  Inside the coffee bar is constructed of Spanish tile and the walls adorned with that months local artist-each showcase carefully curated by the owner, Paul.  Paul can be found inside chatting with customers or quietly working in the tiny, open-air kitchen. 

Walking into Kopi, you know you're somewhere special-somewhere that has carefully ensured their clientele in catered to.  They were among the first in the Downtown to have free WiFi available for guests and yet, I would guess, they will be among the last to adapt uniforms for their staff.  Individuality, is silently and profoundly encouraged and treasured at Kopi.  So few places exist so fiercely and sweetly in their own value-system.

A dish on Kopi's menu is a curried egg salad pita.  I probably first had this dish ten years ago, but since-so many times.  When I left Champaign in 2005, there were a lot of restaurants and dishes I missed, as Champaign has so many.  But no dish did I miss more than Kopi's curried egg salad pita.  The balance of hard boiled egg, curry powder and red onion takes you over and forces your mind to fully focus on what you're eating.  It is one of those moments, you begin to understand true food pairings and are able to redefine to yourself-what 'complement' means.

I have recreated this dish in my kitchen multiple times, but my version always seems slightly sad as it isn't complemented by the ambiance of Kopi and a Cafe Miel.

Here is my nod to Kopi's Curried Egg Salad Pita.

Curried Egg Salad w. Avocado - Slow-Carb
Serves 4

6 hard boiled eggs - diced
2 avocados - smashed into a paste
1/2 cup relish
2 tablespoons dijon mustard
1/4 small red onion - finely diced 
1/2 cucumber - quartered and chopped
1 tablespoon yellow curry powder
Black pepper (if desired)
Cayenne (if desired)

Set up plate(s) with bed of spinach.  Mix all ingredients into a bowl. Serve over spinach. 


  1. I bookmarked this back in January and finally made this on Monday for lunch on Tuesday. It was AMAZING. The combination of flavors was like a symphony!! I will never again waste the calories on boring, regular egg salad. Thank you for sharing. You're a peach!

  2. Thank you!!! Yes, I cant go back to regular egg salad either! Its too boring! Glad you enjoyed it! Cheers!

  3. You're welcome. I've made this a second time and I like it even more. I make the egg salad part and then mash the avocado fresh for each serving that I take along. It works out well and the avocado stays nice and green.

  4. Thats a great idea! I hate how quickly avocados oxidize, but its the nature of the fruit, right? I think it makes them all the more special! hmm...this would be a great week to make some egg salad at my house too! :)


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