¼ cup Nature's Eats Dried Cranberries or orange dried cranberries
or Nature's Eats Raisins
¼ cup Nature's Eats Chopped Pecans
½ cup full fat greek yogurt
1 teaspoon curry powder
Salt and Pepper to taste
¼ teaspoon cayenne powder
Some of the best vegetarian foods are not only very easy to make but also very high in protein and overall nutrition. This curried egg salad recipe uses greek yogurt rather than mayonnaise, and the curry brings in a very unique flavor.
Boil the eggs until well done (approximately 5-7 minutes) and then rinse, cool, and peel. Place eggs in a medium-size bowl.
Add in the rest of the ingredients and use your hands or a masher to mash all the ingredients together until fully blended well. Take a little taste and add more salt and pepper if needed.
Serve curried egg salad in a pita sandwich or as a side dish along with your favorite crackers.
The curry, yogurt, Nature's Eats Pecans and Nature's Eats Dried Cranberries offer a beautiful combination of flavors and textures. There are hints of sweetness and creaminess, a light airiness and crunch from the celery and the apples, all with an exotic Indian flair from the curry. It is light enough that it can be eaten by itself and also goes perfectly with some sort of bread or cracker.