Curried Egg Salad Recipe
5 good quality eggs
1 1/2 teaspoons of your favorite curry powder
3 tablespoons of plain yogurt
2 big pinches of salt
1/2 small onion, chopped
1/2 medium apple, chopped
1/4 cup of pecans, toasted and chopped
1 small bunch of chives, minced
Boil the eggs as if you were making egg salad; here’s how:
* Put the eggs into the empty pot and run enough cold water to cover the eggs by 1/2 inch.
* Bring the eggs to a gentle boil.
* Turn off the heat, cover the pot and allow the eggs to sit for exactly 7 minutes.
* Grab a large bowl, add ice and cold water and have it ready.
* After exactly 7 minutes, carefully pour the water out of the pot and place the eggs into the ice bath for about 3 minutes.
While you are waiting for the eggs to cook and cool, get a small bowl and add the yogurt, curry powder and salt. Mix it together.
Next, crack and peel each egg then place it in a medium sized mixing bowl. Add the yogurt mixture, onions, apple, pecans and chives. Mash the ingredients together with a fork but not too much. You do want the egg salad to have texture. If you need more moisture in your egg salad, add a little bit more yogurt, a little at a time, until it is the right consistency. Taste it and then adjust the flavor with a bit more salt if necessary.
You can eat this Curried Egg Salad as a sandwich or wrapped in romaine lettuce. Or, enjoy it just as it is.