curried Greek yogurt egg salad

I am not a mayonnaise person.

If mayonnaise was a health food I still wouldn’t be into it. 

And Miracle Whip?  Don’t even go there.

As you know I’m obsessed with eggs.  However, I have a love-hate relationship with egg salad.  I want to taste the eggs not the mayo.

Today I solved my egg salad issue.

Initially, I was a little leery of using Greek yogurt.  Would it be too tangy?  Would it hide the flavor of the eggs?  Would it taste awful with eggs?  What spices would pair well with the yogurt + eggs and take away the tang? 

Curry!

My first combination was making a lemon curry egg salad, with a few other spices.

Terrible.  Complete fail!

The lemon didn’t work with the egg flavor at all.  I tried to add ginger and about lost my lunch.  I made small test batches, so there wasn’t too much lost.  Next up, I ditched the lemon and changed up a few of the spices.

Have you ever realized brown eggs are incredibly hard to peel while white eggs are not??  Check out the difference.  I’m completely baffled.  This always happens to me!

Good thing I was making egg salad and not deviled eggs!

So, word to the wise.  If you’re going to make egg salad use white eggs.  I’ve also heard the fresher the eggs the harder they are to peel.

I like a nice coarse chop for my salad.  First, I cut the egg in half, and then chop into ~1/4-1/2” pieces.

One thing to note about farm fresh eggs: you should wait at least a week after they’re laid to hard boil

Instead of adding celery for crunch, I added diced red pepper.  It added a crisp + sweet bite to this dish.  The touch of honey is key in helping balance the bitterness of the spices.  I’ve already made 2 batches in one day.  Chris was all over this!

Curried Yogurt Egg Salad 

serves 2-3

• 6 large eggs
• 1/3 cup 2% plain Greek yogurt
• 6 Tablespoons red pepper, diced
• 1 teaspoon curry
• 1/2 teaspoon honey
• 1/8 teaspoon garlic powder
• 1/8 teaspoon cumin
• 1/8 teaspoon garam masala
• 1/8 teaspoon salt
• black pepper to taste

1. In a large pot, carefully add 6 eggs and cover 2” over the eggs with cold water.
2. Cover + bring to a boil over medium high heat.
3. Let boil 2min, then turn the burner off, set your timer for 14min and let the pot sit covered, while they continue to cook.
4. Drain the water and add the eggs to a large boil filled with ice.  Set in the fridge until fully chilled. ~2hrs
5. In a small bowl, combine yogurt and all of the spices.  Set aside.
6. Carefully crack the eggs on the counter or a cutting board and peel off the shell.  Check to make sure every piece of shell has been removed.
7. Slice each egg in half and then coarsely chop.
8. Add to a bowl with the diced red pepper and then add the yogurt mixture into the bowl.
9. Gently stir until well combined.
10. Add more salt + pepper to taste.
11. Store in a sealed container in the fridge for up to 3 days.

tips/substitutions:  Instead of honey, sub agave nectar or brown rice syrup if desired.  Using Greek yogurt is key.  Regular yogurt is too runny.

Topping with avocado, is highly recommended. 

And in other super sweet news…

My beer soaked fries from this summer, made the morning news in St. Louis!!  I just found out about this today and couldn’t believe my blog was talked about on TV!  This recipe has seen more attention than any other on my blog.  Who would have thought?

Ashley