Curried Egg Salad Recipe
A variation on my favorite egg salad recipe, this version uses plain yogurt in place of mayo and incorporates curry powder, chopped apples, toasted pecans, and minced chives.
It has been nearly a year since I posted my favorite egg salad sandwich recipe. As some of you might remember, I have strong feelings about this type of sandwich. To this day I rarely (if ever) eat one unless I make it myself. That being said, I've become quite fond of my egg salad creations, and I'd like to share a version with you that is a bit more flashy and interesting than the one we did last time. It uses plain yogurt in place of mayo and incorporates curry powder, chopped apples, toasted pecans, and minced chives. Sometimes I eat it on toasted, garlic-rubbed bread, and sometimes I eat it wrapped in a big leaf of lettuce. Color-flecked, delicious and satisfying.
Other favorite egg recipes include: deviled eggs, egg salad sandwich, this frittata, and pickled turmeric eggs.
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Curried Egg Salad Recipe
Use any type of onion you like here, I've done this version of egg salad using yellow, white, and in this version I had a tiny red one on hand, so I grabbed for that.
5 good quality eggs
1 1/2 teaspoons curry powder (your favorite)
3 tablespoons plain yogurt
2 big pinches of salt1/2 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 or between two slices of good, toasted bread.
Serves 3-4
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Comments
Don't mean to be too offensive, but, good grief! It's just eggs! Why the snobby introduction?
The gravitational pull toward your recipes is fierce. Lately all I want to make are "Heidi dishes." (That lentil soup with the saffron cream is already an old favorite. Skillet smashed potatoes, oh my!) Tonight was no different. I picked up the ingredients on my way home from work & after kissing the puppy, I immediately set my eggs to boil. While things were heating up, I prepped the rest of the ingredients and made a super simple salad of red leaf lettuce, celery, and a scattering of golden raisins, which I dressed with an avocado oil-white balsamic-buckwheat honey vinaigrette. (just a teeny touch of honey.) I served (myself) the egg salad over the lightly dressed leaves. Twice. And I'm looking forward to lunch tomorrow. Thank you. Thank you. Thank you.
I just made this and had it with whole grain Wasa bread--it's delicious! I love the combination of textures and the complimentary flavors. Thanks again for another great recipe!
I'll try to do it~ love ur foods!
I'll try to do it~ love ur foods!
mmmm this sounds lovely! Great idea!
apple! i thought it was plum from the photo -- but i bet that would be interesting too! this looks awesome -- i've never had an egg salad that i've really liked, but this looks totally different. thanks!
ur recipes r excellent i had a great help from them
Wow, this looks great- I was just wondering what to have for supper tonight, and this on some basil-and-tomatoe flatbread seems perfect!
eating this as i type. MMMMMMmmmffff... really, REALLY good. I took Nadia's advice and added a little avocado - yum. The rest is just perfect - i love the apples especially. Awesome! Thank you!!!
Excellent instructions and photos. Awesome Post!
Waw, deliciososo!! I love it! In Aruba we also have a chuncky advocado/egg salad. The same ingredients you use, add some coriander and an ripe advocado cut in chunks. Heidy, i just love your site, dishes and tips you give. My mom and I are big fans of 101cookbooks. greetings,
Thanks for the yogurt idea to replace the mayo. Our vegan dinner friends especially thank you for that!
that looks fabulous Heidi! I like the curried recipe:)
This egg salad looks different, delicious, and best of all, easy! Not that I don't like challenging recipes; but as a college student stuck in a dorm, I love to see do-able recipes that will add some pizazz into my diet. Thanks for posting =)
Made this tonight, and my husband and I adored this recipe. A taste treat! I used walnuts instead of pecans since I had them on hand...... tasty! Thanks for a great recipe.
Yum! I usually dont like them, but this looks great!
This recipe looks excellent. I've been hooked on making egg salad using brown mustard and garam masala in lieu of mayo (sometimes in addition to), so I'm definitely going to give this recipe a try for a different take on Indian-influenced egg salad. p.s. - Great site, by the way. :)
Heidi, I can't believe it's already been almost a year since you posted your last Egg Salad Sandwich recipe. I agree fully with the texture and quality that you're attentive to. Egg boiling trick I learned in Germany and Switzerland: To avoid embarrassment and be absolutely exact, bring the water to a boil BEFORE you put the eggs in. Poke a hole in the rounder end of each egg where the air pocket is with a stick pin, thumb tack or there are actually egg-poking tools specifically for this purpose. Cradle each egg in a spoon and gently put them in the boiling pot of water, not allowing them to bounce off the bottom (helps prevent cracks). Watch your clock, as perfection is only assured if you really do give your eggs the exact amount of time in boiling water for their volume/mass. Then, pour out the boiling water and run cold tap water over them for 30 seconds. You could prepare a bowl of ice water, but it's just as functional to run the coldest tap water over them for 30 seconds in the very same pot you boiled them in. The following is my experience with American eggs in the San Diego area: Jumbo Eggs - 9 minutes Extra Large - 8 minutes Large Eggs - 7 minutes Medium Eggs - Dunno? For the so-called "3-minute Egg" with a hole poked in it, added to already boiling water: Jumbo Eggs - 7.5 minutes Extra Large - 7 minutes Large Eggs - 6.5 minutes Medium Eggs - Dunno? I hope this helps some of you. A Swiss friend visiting me in Germany emphatically asked for a 4 minute egg and I didn't know that I should've poked a hole in it, so she got snot - hot snot. Then, she taught me the rudiments and I've permanently thought of her every time I make soft boiled or hard boiled eggs. Although, only a Medium egg would be "soft boiled" at 4 minutes. Eggzactly :-)
What a great idea! I've put curry powder in egg salad before, but never thought to use yogurt and add apples and pecans. And I happen to have most of these ingredients. And have a schedule that requires me to bring portable lunches with me. Thank you for saving me from boring egg salad :)
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