Curried Egg Salad for One

Sometimes I am craving egg salad, but I generally don’t like to eat it for four meals in a row. This recipe came out one such craving and some eggs that needed to be used in my fridge. In fact, I had everything I needed on hand for this fast, easy, and protein-rich lunch.

2 hard-boiled eggs, roughly chopped (see my mom’s secret below)
1 Tbs fat free, plain Greek yogurt (sub mayo if you don’t have the yogurt)
1 squirt Dijon mustard
1/8 tsp curry powder (if you don’t like a lot of curry flavor, just use 1/16 tsp)
Shake of onion salt (or reg sea salt)
Few turns of freshly ground pepper
1-2 baby gherkin(s) diced…depends on your tastes and size of the pickles

Mix the yogurt, mustard and spices. Add the eggs and pickle. I didn’t have any green onion or celery, but those could be easily subbed for the gherkin to add some crunch and flavor. Adjust seasoning if needed. Serve on bread, in a wrap, on a salad, or just eat with a fork. Enjoy!

The secret to perfectly hard-boiled eggs (researched by Anne Love Brunette)…put the eggs in a saucepan. Add water to an inch over the top of the eggs. Bring to a boil. Right as the water comes to a rolling boil, take the pan off the heat, put on a trivet and cover with a tight lid. Set a timer for 18 minutes. When the time goes off, pour out the hot water (be careful). Add ice and cold water to the pan of eggs. Let the eggs cool before peeling.


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