Curried Egg Salad Sandwich

Several days ago I made egg salad sandwiches. Last week I made a curried turkey salad. Can you see where this is going...? So when I came across this curried egg salad recipe on 101 Cookbooks I instantly added it to my virtual recipe file. Since Heidi (of 101 Cookbooks)'s egg salad recipe was inspired, and I'd recently discovered that mayonnaise, yogurt, and curry are meant for each other, why wouldn't this new combination work?!

With creamy and soft hard-boiled eggs (no that's not an oxymoron, despite their name hard boiled eggs should be soft!), you don't miss the meat in your sandwich. Plus there's crunchy red onions, sweet diced apple, and pretty green flecks of fresh chives. This curried concoction does work- and it's delicious!

It's fortunate that I recently acquired these recipes. As of last night, we're snowed in! Stuck under a foot (at least ) of snow. As exciting as this is, (I'm still hoping for classes to be canceled on Monday- how inconvenient that it snows on a Saturday), I didn't rush to the grocery Friday night and stockpile my fridge. I choose to not take part in the madness. But when our leftovers run out, I might regret my decision! But I do have bread and eggs. And mayonnaise, always mayonnaise. So I'm thinking egg salad might get us through. Or at least give us the energy to don our ski gear and sweep our way down the sidewalk (we don't own a shovel- also inconvenient) so we can uncover our cars and slide down the street to the store. I'll let you know how that goes. For now, I'm going to stay under this blanket and the heat radiating off my laptop and hope I don't have to step out into that frozen white world anytime too soon.

INGREDIENTS
5 large eggs
1 Tbsp. mayonnaise
2 Tbsp. plain Greek yogurt (nonfat works fine)
1- 1 1/2 tsp. curry powder (to taste)
2 large pinches salt
freshly ground black pepper, to taste

1/2 apple, chopped
1/4 red or white onion, diced
1/4 cup pecans, toasted and chopped
small bunch chives, chopped

whole wheat bread (optional)
butter lettuce (optional)

DIRECTIONS
1. Place the eggs in a large pot and cover with cold water. Place over high heat and bring to a boil. Immediately remove from the heat, cover, and let sit 10 minutes undisturbed. Remove the eggs from the water and rinse in cold water or set in a bowl full of ice water until cooled. Crack and peel each egg and place in a medium sized bowl.

2. Stir to combine the mayonnaise, yogurt, curry powder, and salt in a small bowl. Pour over the eggs and use a fork to mash to a chunky consistency. Gently stir in the apple, onion, pecans, and chives to coat. (If needed, add a little extra plain yogurt for moisture.) Season to taste with salt and pepper. Serve over toasted whole wheat bread with butter lettuce.

Serves 2-3.

(Adapted from 101 Cookbooks)