Curried Egg Salad

Flavorful Curried Egg Salad is easy to make, yet turns out so creamy and delicious! With a mix of boiled eggs, diced celery, dried cranberries, crunchy pecans and small pieces of apple, it's the perfect combination of sweet and savory. Serve as a sandwich, wrap or with crackers for the perfect lunch!

Course Lunch, Salad

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Total Time 10

Servings servings (1/3 cup each)

Calories 89

Author Kim

Ingredients

6 large hard-boiled eggs chilled, peeled and mashed or finely chopped
1/4 cup finely diced celery or thinly sliced green onions
1/4 cup dried cranberries, craisins, golden raisins, or regular raisins
1/4 cup pecan chips or other finely chopped nut
1 (6 oz.) container plain Greek yogurt (or mayonnaise) a little more than 1/2 cup* (you can use nonfat or full fat)
1/2 apple diced
1 teaspoon salt + more to taste as needed
1/4 teaspoon pepper
1 teaspoon curry powder**

Instructions

Combine all ingredients in a medium to large-sized mixing bowl. Serve on crackers, bread or in a wrap. Enjoy!

Notes

*For a dairy free version of this salad, use mayonnaise.

**Use more or less curry, depending on taste preferences.

***Makes 13 servings of 1/3 cup (about 67 grams each serving). 1/3 cup is the perfect filling amount for a sandwich or wrap.

Nutrition