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!
6largehard-boiled eggschilled, peeled and mashed or finely chopped
1/4cupfinely diced celery or thinly sliced green onions
1/4cupdried cranberries, craisins, golden raisins, or regular raisins
1/4cuppecan 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)
1/2applediced
1teaspoonsalt + more to tasteas needed
1/4teaspoonpepper
1teaspooncurry 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.