Curried Egg Salad

• 5 good quality eggs
• 1 12 teaspoons curry powder (your favorite)
• 3 tablespoons plain yogurt
• 2 pinches salt
• 12 small onion, chopped
• 12 medium apple, chopped
• 14 cup pecans, toasted and chopped
• 1 bunch fresh chives, minced

1. First off, you need to boil the eggs properly (the key to good egg salad!).
2. Place the eggs in a pot and cover with cold water by a 1/2-inch or so.
3. Bring to a gentle boil.
4. Now turn off the heat, cover, and let sit for exactly seven minutes.
5. Have a big bowl of ice water ready and when the eggs are done cooking and place them in the ice bath for three minutes or so - long enough to stop the cooking.
6. While the eggs are boiling and cooling, combine the yogurt, curry powder and salt in a tiny bowl.
7. Set aside.
8. Crack and peel each egg, and place in a medium mixing bowl.
9. Add the curried yogurt, onions, apple, pecans, and chives.
10. Now mash with a fork.
11. Don't overdo it, you want the egg mixture to have some texture.
12. If you need to add a bit more plain yogurt to moisten up the mixture a bit, go for it a bit at a time.
13. taste and add more salt if needed.
14. Enjoy as-is, or served wrapped in lettuce or between two slices of good, toasted bread.

eggs, curry, plain yogurt, salt, onion, apple, pecans, fresh chives

Taken from www.food.com/recipe/curried-egg-salad-495818 (may not work)