Curried Egg Salad
Makes 2-3 servings
3 large eggs
3 tablespoons mayonnaise or 2 tablespoons mayonnaise and 1 tablespoon whole-fat Greek yogurt
1 teaspoon Dijon mustard
⅛ teaspoon salt
Pinch ground black pepper
½ teaspoon curry powder
¼ cup finely minced celery
3 tablespoons finely minced onion
Place eggs in a small saucepan and cover with water. Cover with lid and bring to a boil over medium high flame. When water boils, turn off heat and let eggs sit for 10 minutes covered. Strain water and run eggs under cold water. When eggs have cooled, peel and chop eggs, and place in a mixing bowl.
Add mayonnaise, mustard, salt, pepper, and curry powder, stirring and mashing with the back of the fork to combine. Add celery and onion. Taste and adjust seasoning as needed.