Place eggs in a medium saucepan, cover with cold water by 1 inch, and bring to a boil over high. Remove pan from heat, cover, and let sit for 11 minutes. Transfer eggs to a large bowl of ice water and let cool for 5 minutes.
Meanwhile, combine yogurt, mayo, mustard, curry powder, and salt in a medium bowl; season with pepper. Stir in the onion, celery and chives.
Peel the eggs; discard 2 of the yolks. Coarsely chop whites and remaining yolks and combine with yogurt mixture in the bowl. Serve on bread.
Originally Submitted
7/1/2012
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