Curried Egg Salad Recipe – No Mayo!

Last Friday for lunch I tried this new recipe for Curried Egg Salad — It was gratifying (especially since I’ve always had a weakness for eggs) and it was certainly nice knowing that I was eating something “healthy” for lunch.

I love “spicy“ stuff  — “A little bite makes every bite worthwhile, I say.” 😉 — so I can see adding a splash or two of my favorite hot sauce in there…perhaps even some chicken chunks for a heartier meal….with a pickle or other veggies on the side.

If you’re eating gluten-free, this can certainly be eaten as-is without the bread…  I tried that, too.  After all, someone had to do the duty of licking the bowl after putting away the leftovers. tee hee!

By the way, it passed my child-approved test — it won my oldest son’s approval — and he’s not so much into “healthy” stuff either.  So, I was glad to see him eat all his portion.

Curried Egg Salad

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

Preliminary Step:

Boil the eggs:  (*Or, use leftover boiled eggs if you have them on hand)

– 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.

Directions:

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 the eggs. Then, place them 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 want your egg salad to have a tasty texture.

Note: If you need more moisture in your egg salad, add a little bit more yogurt — just a little at a time, until it is the right consistency.

Test-taste it (my favorite part of the job, tee hee!  Being the cook comes with great benefits. ;)).  Now, adjust the flavor with a bit more sea salt if necessary.

How to Serve:

Eat this Curried Egg Salad as a sandwich or wrapped in romaine lettuce, over a bed of shredded lettuce, or just enjoy it as it is.