Curried Avocado Egg Salad

Place the hard-boiled eggs in a large mixing bowl with the avocado. Using a potato masher or fork, mash slightly. Add in the celery, scallions, cilantro, soy yogurt, low-fat mayonnaise, lemon juice, curry powder, cayenne pepper, and 1/4 t. sea salt. Continue to mash until the egg salad is creamy but still textured. Add salt and black pepper to taste. Cover and chill in the refrigerator for at least 30 minutes before serving. Curried avocado egg salad will keep for 1 day in the refrigerator.

**This recipe is suitable for dairy-free, gluten-free, and wheat-free diets, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients (or gluten or wheat ingredients, if these apply to you). If you have an allergy to soy, replace the soy yogurt with a soy-free yogurt such as almond or coconut, and be sure to read the ingredient label on your mayonnaise closely to make sure that allergens are not present.