Curried Crunchy Egg Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 170.2
  • Total Fat: 12.0 g
  • Cholesterol: 266.6 mg
  • Sodium: 90.2 mg
  • Total Carbs: 6.7 g
  • Dietary Fiber: 1.6 g
  • Protein: 9.5 g

View full nutritional breakdown of Curried Crunchy Egg Salad calories by ingredient
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Number of Servings: 4

Ingredients

    5 good quality eggs
    1 1/2 teaspoons curry powder (your favorite)
    3 tablespoons plain yogurt
    2 big pinches of salt
    1/2 small onion, chopped
    1/2 medium apple, chopped
    1/4 cup pecans, toasted and chopped
    1 small bunch of chives, minced

Directions

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


Number of Servings: 4

Recipe submitted by SparkPeople user STEFFI1013.

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