I never thought I would get tired of poached eggs but after a year with the chickens I thought it was time to try something new. I haven't made egg salad in years but when I looked in the fridge and saw a dozen eggs ready to eat I thought I could go to my trusty frittata or try out something new. I came across lots of recipes for a curried egg salad and I thought it sounded worth trying. Well something about the combination of curry, sweet apple and crunchy almonds made this egg salad truly special. It was delicious, quick and easy to whip up and used ingredients I always have around. It will definitely be a recipe I make again soon.
Curried Egg Salad
Adapted from Reading My Tea Leaves
6 eggs, hard boiled, peeled and chopped
2 t curry powder
4 T plain yogurt, mayo or veganaise (whatever your preference)
2 T whole grain mustard
1/4 c onion
1/4 c roasted almonds, chopped
juice from 1 lime
salt to taste
Chop and prep all ingredients. Combine in a bowl and whip together. Flavor as you go adding more or less to get the right amount of creaminess, saltiness and curryness.