Egg salad is a traditional sandwich favorite and can be combined with other ingredients. This egg salad with curry is a combination of hard-boiled eggs, curry, vegetables and/or fruits, which make it colorful and flavorful.
1 1/2 tsp curry powder (or curry paste),
3 tbsp plain yogurt (or mayo),
2 tsp salt,
1/2 small onion,
1/2 medium apple (or 1/4 cup chopped celery,
1/4 cup chopped-cooked mushroom)
⊕Chop the onion and apple. (You can use the other vegetables, fruits, and nuts as the additions.)
⊕Mix the yogurt, curry powder and salt together and set aside.
⊕Place the eggs in a pot and cover with cold water. After bringing to a gentle boil, turn off the
heat and cover for 7-min sitting.
⊕Get a bowl of ice water and remove the eggs done cooking in it for 3 minutes.
⊕Peel the eggs and mash (no overdoing); add the curry-yogurt, onion, apple, and stir until even.
⊕Enjoy as-is, or serve with lettuce or toasted bread.