The best part about making hard boiled Easter eggs is the egg salad that comes after them. Egg salad is tricky. It’s not the most transportable of the salads. Anyone who’s ever had the misfortune of being seated next to someone–or even five rows away from them–on an airplane who has packed an egg salad sandwich knows this. The sandwich has a pungency problem which makes it much better for Sundays at home than cross-country adventures. If like me you also decide to test your craftiness with a little egg decoration this spring, consider the lowly egg salad sandwich as a follow-up project. It will be much less easy to mess up and a delicious reward for all of your hard work.
I wasn’t particularly feeling the classic celery and mayonnaise egg salad this weekend, so I decided on something with yogurt for creaminess and curry powder for flavor, drawing inspiration from A Cozy Kitchen and 101 Cookbooks.
The ingredients I finally decided on are below, the measurements are approximations:
6 eggs, hard boiled, peeled and chopped
2 teaspoons curry powder
4 heaping tablespoons plain yogurt
2 tablespoons whole grain mustard
1/3 red onion, finely diced
1/2 apple, finely diced (I used a honey crisp)
a handful of roasted almonds, roughly chopped
a pinch or two of salt, to taste
juice from 1 lime
After I chopped and diced and otherwise made smaller all of my ingredients, I piled them into a stainless steel bowl and whipped them together with a fork. The key with this salad is to taste as you go. Need a little more lime juice? Add it. Need an extra pinch of salt or a dash of curry powder? Add those too. Not creamy enough? More yogurt. As my friend Carrie always reminds me, it’s easier to add than it is to take away, so start small and add more of everything as you go. James and I piled our salad onto a crusty loaf from Bien Cuit, which is just about the best bakery around.
That baguette de campagne looks so good, so does the salad !
Egg salad is so tricky to get right, but this recipe is making my mouth water at 9:00 a.m.! I am definitely bookmarking this. 🙂
Mmm, I love eggs, especially hard boiled eggs. I've never had egg salad, though your egg salad looks really good. I wish that baguettes lasted longer, but fortunately they taste good and that motivates them to eat them more quickly.
This looks delicious! Curried tuna salad is a popular meal for me.
Yum. I love the idea of using yogurt instead of mayonnaise!
Looks delicious and lovely!
This looks so good, Erin! I love the curry flavor, I can tell this was an awesome lunch.
I feel like I could jump through the screen and take a bite. gorgeous!
OK, curry and yogurt it is for me next time. Thanks. Love egg salad.
Love love love, the blue color of your eggs!
I totally ate egg salad and apples for lunch today–going to have to try this version very soon!
Ahh, I'm trying not to eat egg but this sounds delicious.
I have made the same type of salad with chicken instead of the eggs. Love the addition of almonds. Will try it next time.
Sounds delicious! You have me at curry powder, then again at yogurt, and again at mustard!
This looks so delicious!
Ohhh, this looks so tasty. I might have to make this for lunch next week.
Oh yeah, so trying this. Almonds and apple? Who would have thought. My work lunch for next week. Now I can actually use those fancy grain crackers I bought and have been sitting in my pantry.
Curried egg salad with apple and almonds is perfect for dinner and lunch. I love your post
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