Curried Egg Salad

[Heidi Swanson]

It has been a while since I posted my favorite egg salad sandwich. As some of you might remember, I have strong feelings about this type of sandwich, and the post could be considered a deep dive. Today’s recipe is a twist on that – incorporating more flash, flavor, and texture. It uses plain yogurt in place of mayo and incorporates curry powder, chopped apples, toasted pecans, and minced chives. Sometimes I eat it on toasted, garlic-rubbed sourdough bread, and sometimes I eat it wrapped in a big leaf of lettuce. Color-flecked, delicious and satisfying, it’s a fantastic lunch option.

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