Easy Egg Salad
This easy egg salad recipe is a modern German version made with Greek yogurt, mayo, chives, crisp green apples, curry and paprika powders. I love the refreshing touch from the fresh apple, and the exotic note from the curry powder.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 eggs
- 50 grams Greek yogurt
- 50 grams mayonnaise
- 2 grams curry powder
- ½ grams paprika powder
- salt, pepper, sugar (to taste (sugar is optional))
- 1 tart apple (small, like Granny Smith)
- 2 green onions
Instructions
- 1
Boil the eggs, peel them and allow them to cool (follow my tips on boiling them below).
- 2
Wash, core and quarter the apple, leaving the skin on. Then thinly slice short ways.
- 3
Clean the green onions and cut into thin rings.
- 4
Whisk together mayo, yogurt, curry and paprika, then season with salt, pepper and a little sugar to taste (the sugar is optional).
- 5
Stir in the apples and green onion, reserving some for garnish.
- 6
Cut each egg into 6 to 8 wedges (cleanest results using an egg wedger) and carefully fold in with the egg salad mixture.
- 7
Serve on baguette or toasted bread garnished with any of the following like egg slices, sliced green onion, bacon bits, radish slices, tomato slices or whatever else sounds good to you!