Curried Egg Salad

Total Time: 30m
Servings: serves 6
Serving Size: 1/2 cup
Level: Easy
Calories: 170

Kid Friendly Lunch Salads Side Dishes Snacks Diabetes Friendly Gluten Free Vegetarian

Ingredients

8 to 9 pastured eggs
1/3 cup siggi’s Plain 0% Skyr
2 tsp curry powder
1/2 small onion, chopped
1/2 medium apple, chopped
1/3 cup pecans, toasted and chopped
1 bunch chives, minced
salt and pepper to taste

Nutrition Facts per serving

Calories 170, Protein 11g, Total Fat 11g, Saturated Fat 2.5g, Cholesterol 280mg, Sodium 210mg, Total Carbohydrates 5g, Sugars 3g

Preparation

This delicious recipe comes from our friend, Taylor Mardis Katz at Kaufmann Mercantile.

Prepare the eggs by placing them in a large pot of water. Fill until all the eggs are covered. Over high heat, once the pot starts to boil, remove from heat. Wait about 10 minutes then run under cool water. Peel the eggs, then chop into small pieces.

Combine all ingredients in a bowl with the eggs and season with salt and pepper to taste.

Enjoy on toasted hearty bread as a quick snack or lunch!