Curried Egg Salad

Curried Egg Salad 

From 101 Cookbooks

Things in the HMK have been busy busy busy lately.  Well, not the “K” part so much, since the kitchen hasn’t been seeing much action these days.  In between Christmas shopping, running errands, working and heading out to endless festivities, restaurants and takeout have become pretty common around here.  So today when I had a few hours at home mid-day, I couldn’t pass up the opportunity for a home-cooked lunch.  I managed to swing through the grocery store on the way home from work and grab the short list of ingredients for this egg salad.  It comes together pretty quickly – while the eggs are cooking you can get everything else chopped up and ready to go.  The title makes it sound punchy, and the apple seems a little suspect, but it really melds together and no one flavor dominates the dish.  Serve it on crackers, toasted bread, or on top of a bed of lettuce for a refreshing little lunch any day of the week!


  • 5 eggs
  • 1 1/2 tsp curry powder
  • 4 Tbsp plain Greek yogurt
  • 1/2 tsp salt
  • 1 Tbsp finely minced onion
  • 1/2 medium apple, chopped fairly small, but not minced
  • 1/4 cup pecans, toasted and chopped
  • 2 Tbsp chives


  1. Hard boil the eggs.  I think I use a different method for boiling eggs every time, but in this case I went with the recommendation in the recipe, which was to place the eggs in a pot, cover with cold water by 1/2 inch, bring to a gentle boil, remove from heat, cover, and let sit for 7 minutes.  Immediately remove eggs and place in ice water for 3+ minutes.
  2. Combine yogurt, curry powder and salt in a large bowl, mixing to combine.
  3. Add onion, apple, pecans, chives, and peeled eggs to bowl.
  4. Mix everything together using a wooden spoon, smashing the eggs with the back of the spoon.
  5. Serve as a sandwich, on crackers, or on a bed of lettuce.  Or just eat with a spoon!

Serves 3-4

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