Ingredients Jump to Instructions ↓

  1. 5 good quality eggs

  2. 1 1/2 teaspoons curry powder (your favorite)

  3. 3 tablespoons plain yogurt

  4. 2 big pinches of salt

  5. 1/2 small onion, chopped

  6. 1/2 medium apple, chopped

  7. 1/4 cup pecans, toasted and chopped

  8. 1 small bunch of chives, minced

Instructions Jump to Ingredients ↑

  1. First off, you need to boil the eggs properly (the key to good egg salad!). Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking and place them in the ice bath for three minutes or so - long enough to stop the cooking.

  2. While the eggs are boiling and cooling, combine the yogurt, curry powder and salt in a tiny bowl. Set aside.

  3. Crack and peel each egg, and place in a medium mixing bowl. Add the curried yogurt, onions, apple, pecans, and chives. Now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more plain yogurt to moisten up the mixture a bit, go for it a bit at a time. taste and add more salt if needed. Enjoy as-is, or served wrapped in lettuce or between two slices of good, toasted bread.

  4. Serves 3-4


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