Classic egg salad gets a kick of flavor from one of my favorite antioxidant-rich seasonings, curry! This Curried Egg Salad is an easy, creamy, tasty lunch that’s perfect for sandwiches, wraps, or crackers. It includes minimal ingredients, can be ready in about 10 minutes, and is a great recipe to make ahead for the week!
6hard-boiled eggschilled, peeled and mashed or finely chopped
1/4cupfinely diced celery or thinly sliced green onions
1/4cupcraisinsgolden raisins, or regular raisins
1/4cuppecan chips or other finely chopped nut
1(6 oz.)container plain Greek yogurt, a little more than 1/2 cup*(I use nonfat.)
1teaspoonsalt + more to taste,as needed
Combine all ingredients in a medium to large-sized mixing bowl. Serve on crackers, bread or in a wrap. Enjoy!
*For a dairy free version of this salad, use a healthy mayo option. I like Primal Kitchen brand.**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.