Curried Egg Salad

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.

Instead of mayonnaise, I use plain yogurt and dijon mustard. Then the flavor is brightened with spicy curry powder and even some cayenne pepper. The add-ins like the chives and celery give it color and texture that normally isn't seen in egg salad. Feel free to play around with the amount of ingredients listed. For example, sometimes I use less yogurt and more mustard. Or use more or less curry powder.

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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