Light Curry Egg Salad Recipe with Greek Yogurt

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 hard-boiled eggs, peeled and chopped
• 1 stalk celery, diced
• 1 green onion (green section only), thinly sliced
• ¼ cup non-fat plain Greek yogurt
• ½ tsp curry powder
• ¼ tsp salt
• ¼ tsp pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the peeled, chopped hard-boiled eggs in a medium bowl.

2. Add the diced celery and the thinly sliced green onion greens to the bowl.

3. In a small bowl, stir together the Greek yogurt, curry powder, salt and pepper until smooth.

4. Pour the yogurt mixture over the eggs, celery and onion.

5. Gently fold everything together until the eggs are evenly coated.

6. Cover and refrigerate for at least 15 minutes so the flavors blend. Serve chilled.