Curried Egg Salad
Ingredients
-
5
pieces
good quality eggs
-
1 ½
teaspoons
curry powder
-
3
tablespoons
plain yogurt
-
2
pinches
salt
-
½
small
onion, chopped
-
½
medium
apple, chopped
-
¼
cup
pecans, toasted and chopped
-
1
small bunch
chives, minced
Instructions
- Boil the eggs by placing them in a pot, covering with cold water, and bringing to a gentle boil.
- Turn off the heat, cover, and let the eggs sit for exactly seven minutes.
- Prepare an ice bath while the eggs are cooking.
- After seven minutes, transfer the eggs to the ice bath for three minutes to stop the cooking.
- In a small bowl, combine yogurt, curry powder, and salt, and set aside.
- Peel the eggs and place them in a medium mixing bowl.
- Add the curried yogurt, onions, apple, pecans, and chives to the eggs.
- Mash the mixture with a fork, ensuring some texture remains.
- Adjust moisture with more yogurt if needed and add salt to taste.
- Serve as desired, either wrapped in lettuce or on toasted bread.
Nutrition Facts (estimated)
Servings
3-4
Calories
250
Total fat
15g
Total carbohydrates
18g
Total protein
12g
Sodium
200mg
Cholesterol
186mg
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