Curried Egg Salad

1. 1

   First off, you need to boil the eggs properly (the key to good egg salad!).

2. 2

   Place the eggs in a pot and cover with cold water by a 1/2-inch or so.

3. 3

   Bring to a gentle boil.

4. 4

   Now turn off the heat, cover, and let sit for exactly seven minutes.

5. 5

   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.

6. 6

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

7. 7

   Set aside.

8. 8

   Crack and peel each egg, and place in a medium mixing bowl.

9. 9

   Add the curried yogurt, onions, apple, pecans, and chives.

10. 10

    Now mash with a fork.

11. 11

    Don't overdo it, you want the egg mixture to have some texture.

12. 12

    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.

13. 13

    taste and add more salt if needed.

14. 14

    Enjoy as-is, or served wrapped in lettuce or between two slices of good, toasted bread.

* Per serving · 4 servings · Values may vary.

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