Eggs, Pork, salad

Curried Egg Salad

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Curried Egg Salad

Serves 4  | Prep Time: 15 minutes | Cook Time: 7 minutes

This is not a typical egg salad. Yogurt takes place of mayo. Plus ingredients like curry powder, chopped apples and toasted pecans make this one unique.


  • 6 good quality eggs
  • 1 1/2 teaspoons curry powder
  • 3 tablespoons plain yogurt
  • 2 big pinches salt
  • 1/2 small onion, any onion would work
  • 1/2 medium apple, chopped (I like Braeburn or Fuji for this)
  • 1/4 cup pecans, toasted and chopped
  • 1 small bunch of chives, minced
  • To serve: eat with some fresh lettuce or between some good bread

Chef Tips


Step 1

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.

Step 2

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

 Step 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.