Plain Greek-style yogurt dresses this curry egg salad. Yogurt’s tangy flavor, protein and calcium make this a winner all while lowering the calories!
Prep Time:10 mins
Cook Time:20 minutes
Total Time:30 minutes
6 hard cooked eggs, peeled and chopped
2–3 tablespoons plain Greek-style yogurt
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 1/2 teaspoons madras curry powder
1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
Place eggs in a medium sauce pan. Add water to cover eggs by an inch. Heat over medium-high until water begins to boil. Cover pan with lid. Remove from heat and allow to sit for 19 minutes. Pour out hot water and cool eggs by running cold water over. When eggs are cool enough to handle, peel.
In a large bowl, stir together yogurt, mayonnaise, mustard, curry powder, salt, pepper and cayenne. Gently mix in eggs.
Serving Size:1/4 recipe
Keywords: egg salad, healthier egg salad, Instant pot eggs