With exception to highly processed foods and a nod to indulging with moderation, I love it all. Give me carnitas piled high in a street taco, a hearty kale salad with homemade croutons, rolls and rolls of sushi any day.

However, my knowledge for hunting out a destination’s delicious eats doesn’t really translate to my culinary skills. I am a novice in my own kitchen and tend to lean toward simple yet flavorful recipes. When a former colleague and fellow blogger approached me with the idea of collaboration, I jumped at the opportunity.

15.12 Egg Salad

Photo: Haaps & Barley

As such, I am really excited to launch a new recurring series on The Curious Passport; Curious Palate. Every few weeks or so, I’ll feature a recipe from Jill. Let’s call it Haaps & Barley (that’s Jill!) X Curious Passport (that’s me!) – it’s long, but we like it.

To kick it all off, enjoy her recipe for Avocado Egg Salad. 

Jill says if you aren’t into pickled onion, “top with some feta cheese and/or fresh mint, or even some salty, spiced pepitas! Anything that will add some additional texture and a savory kick will be delicious.”



2 slices whole grain bread, toasted

1/2 avocado

2 hard-boiled eggs

1/2 tablespoon lemon juice

Pinch of crushed red pepper

Salt, to taste

Pepper, to taste

Pickled onions, to serve

Fresh herbs, like dill, to serve

In a small bowl, roughly mash avocado, eggs, lemon juice, red pepper, and salt and pepper, to taste. Divide and spread over toast. Top with pickled onions, dill, and serve.

Serves 1

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For more from Haaps & Barley, check out her blog here.