Curried Egg Salad with Greek Yogurt & Apple
This curried egg salad is a must-try if you like savoury salads. This is a new and easy way to enjoy your favourite egg salads.
Equipment
- Large mixing bowl
- Whisk
- Silicone spatula
- Cutting board
- Sharp Chef’s Knife
Ingredients
- ¼ cup Greek yogurt 60g
- 1 stalk scallion thinly sliced
- 1 tablespoon red onion finely chopped, 10g
- 1 ½ tablespoons apple cider vinegar 22ml
- 1 ½ teaspoons Dijon mustard 8g
- ½ teaspoon curry powder
- ¼ teaspoon cumin
- 4 medium eggs hard-boiled and chopped, approximately 200g total
- 1 medium apple such as Granny Smith or Honeycrisp, cut into small cubes, approximately 150g
- ¼ teaspoon fine salt or to taste
- ¼ teaspoon ground black pepper or to taste
For Serving
- 4 servings whole grain bread, tortilla wraps, or lettuce cups for serving
Instructions
- In a large bowl, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, curry powder, cumin, salt, and pepper until smooth and well combined. Stir in the sliced scallion and chopped red onion.1/4 cup Greek yogurt, 1 stalk scallion, 1 tablespoon red onion, 1 1/2 tablespoons apple cider vinegar, 1 1/2 teaspoons Dijon mustard, 1/2 teaspoon curry powder, 1/4 teaspoon cumin, 1/4 teaspoon fine salt, 1/4 teaspoon ground black pepper
- Using a silicone spatula, gently fold in the chopped hard-boiled eggs and diced apple until evenly coated with the dressing. Be careful not to over-mix — you want distinct chunks, not mush.4 medium eggs, 1 medium apple
- Serve immediately in lettuce cups, on toasted whole grain bread, or wrapped in a tortilla. Store any leftover filling separately in an airtight container in the refrigerator for up to 3 days.4 servings whole grain bread, tortilla wraps, or lettuce cups
Notes
Storage: Keep in an airtight container in the refrigerator for up to 3 days. Stir before serving and drain any pooled liquid. Do not freeze — both the eggs and apple break down badly after thawing.
Make-Ahead: Hard-boil eggs up to 5 days in advance and store unpeeled in the fridge. Chop and assemble fresh portions every 2-3 days for best texture.
Substitutions: Swap Greek yogurt for regular yogurt strained through cheesecloth for 30 minutes. Use Granny Smith or Honeycrisp apples — avoid soft varieties like Red Delicious which turn mushy quickly. For a dairy-free version, use thick unsweetened coconut yogurt. Gluten-free bread or wraps can be used for a fully gluten-free meal.
Pro Tip: Chill hard-boiled eggs completely (ideally overnight) before chopping. Warm eggs make the Greek yogurt dressing runny and the salad loose and wet.
Serving Suggestion: Assemble sandwiches, wraps, or lettuce cups just before eating — store the filling separately from bread or tortillas to prevent sogginess.
Nutrition
Serving: 1servingCalories: 171kcalCarbohydrates: 20gProtein: 11gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 361mgPotassium: 224mgFiber: 3gSugar: 7gVitamin A: 300IUVitamin C: 3mgCalcium: 94mgIron: 2mg
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