Curried Egg Salad Recipe

Curried egg salad recipe

Curried Egg Salad Recipe

We use plain yogurt in place of mayo and incorporates curry powder, chopped apples, toasted pecans, and minced chives.


Curried Egg Salad Recipe


  • 5 organic egg whites
  • 1 1/2 teaspoons curry powder your favorite
  • 3 tablespoons plain greek 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


  • 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.


Adapted from 101 Cookbooks

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