This curried egg salad is about to become your new favorite way to use leftover hard boiled eggs! Packed with healthy ingredients and amazing flavor, this takes your regular egg salad sandwich and kicks it up a notch!
*Serve with crackerson bread/toast, or in a lettuce wrap
Instructions
Carefully place eggs in a large pot with a lid.
Fill with just enough cold water to cover the eggs by 1 inch.
Heat over high heat until just boiling.
Remove the pan from the burner and cover with a lid.
Allow to sit for 12 minutes (for large eggs, extra large eggs need 15 minutes).
Drain the hot water out and refill the pot with cold water and ice and allow to cool completely (you might need to change out the water/add more ice as needed to keep the water cold).
When the eggs are cool, gently tap them on the counter to crack the shells and then remove the peel.
Run under cool water to remove all traces of shell.
Slice eggs in half and place the yolks in a large bowl.
Using a fork, mash the yolks until they are all crumbs.
Mix in the greek yogurt, lemon juice, maple syrup, curry powder, ground turmeric and sea salt until well combined.
Chop the egg whites and toss them into the bowl as well as the carrot, green onion, cranberries, grapes, and pecans.
Mix until combined.
Enjoy on bread, with crackers, or with lettuce wraps.
Video
Notes
Nutritional Information does not include what you serve it on (bread, crackers, etc!).
Make sure to place hard boiled eggs in the fridge within 2 hours of cooking, and store in an airtight container in the fridge for 3-4 days.