So, it came time for me to learn how to make egg salad, and when researching all of the recipes, I was appalled at how much mayonnaise was in it. I love Ryan, but just could not bring myself to make him something knowing how bad it is nutritionally.
I went in search for other recipes, and came across a curry egg salad recipe. It still had a lot of mayo in it, but I thought this was a great idea. Substitute mayonnaise with flavor and spice! After a few tries, I came up with a good combination that he really likes and continues to ask for. I have to admit, I rather enjoyed the curry egg salad myself. I prefer it with mango and spinach on pumpernickel bread though.
Ryan still orders that egg salad sandwich with bacon on white bread at the turn of the golf course, but I have to let him indulge sometimes right??
Curry Egg SaladRecipe adapted from 101 Cookbook
Makes: 3 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
8 organic whole eggs
2 T plain Greek yogurt
1 T lite mayonnaise
1 T curry powder (favorite kind)
1/4 cup apple, finely chopped
1/4 tsp onion powder
1/2 tsp salt
Place the eggs in a large pot and cover with water. Place this over medium-high heat and bring to a boil. Once the water starts boiling, remove the pot from the heat, cover and let sit for exactly 7 minutes. Remove the eggs and place in an ice bath to stop the cooking and cool down enough to handle.
Remove the shell from the eggs and chop them, including the yolks.