I learned this creative twist on the traditional, mayonnaise-laden egg salad recipe while working at my first job at a vegetarian cafe. At that time, I had never tried curry powder and was definitely not a big fan of egg salad in general. But when I made this here egg salad, my thoughts changed and I was hooked. I haven't made egg salad any other way since. This is most definitely not your typical egg salad.
Curried Egg Salad
2 hard boiled eggs, preferably organic, peeled
1 tbs dijon mustard
1 1/2 tbs plain yogurt
3/4 tsp curry powder (more or less to taste)
sea salt, to taste
tiny pinch of cayenne pepper (optional)
1/2 stalk of celery, finely chopped
1 green onion or chives, chopped
In a bowl, mix mustard, yogurt, curry powder, salt, cayenne pepper (optional), chives, and celery to incorporate. Add the hard boiled eggs and mash with a fork until it reaches the consistency you like. Serve in a sandwich or over salad greens.
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