Sometimes when the weather is hot, you need something cold for lunch. This egg salad isn't the soggy, smelly stuff you may remember from the lunch boxes of your youth. Spiced up with curry and garam masala, made crunchy with sweet bits of apple and a little coriander for color, this egg salad will spice up your afternoon snacks. It's best served the day it's made, with wedges of fresh naan bread, stuffed in little pita pockets, or topping mini bagels. Or you could ditch the grains and mound it up in endive leaves, whatever suits your fancy!
Ingredients:
4 hard boiled eggs, chopped
2 tbsp mayonnaise
2 tbsp Greek yogurt
1 1/2 tsp apple cider vinegar
1 1/2 tsp Dijon mustard
3/4 tsp curry
1/2 tsp garam masala
1/4 tsp cumin
Pinch cayenne
1 medium apple, peeled and diced
1 tbsp fresh cilantro, chopped
2 tbsp red onion, diced
Naan bread or pitas
In a medium sized bowl, stir together the mayonnaise, vinegar, mustard, curry, garam masala, cumin, and cayenne. Fold in the chopped egg, apple, cilantro, and red onion. Chill mixture for about 15 minutes before spooning into appetizer sized small pitas or mounding on edive leaves or pieces of naan bread.
Best served the same day
Want more egg-cellent egg recipes that can be whipped up quickly? You'll find more here.
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