Spring Egg Salad

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This tasty egg salad is a nice alternative to the traditional one made with gobs of mayonnaise!

The recipe includes fruit, vegetable and nuts. Plain yogurt seasoned with curry replaces the mayo for a deliciously light alternative. I ate mine over a bed of lettuce. It’s adapted from a recipe I found on greenkitchenstories.com when I was searching for ways to use asparagus which is in season right now.


6 hard boiled eggs, peeled and chopped
1/4 cup walnuts toasted in the oven for about 10 minutes at 350°
1/2 a sweet apple, roughly chopped
10-12 red grapes, halved
10 asparagus spears, cut into 1/4″ pieces
1 small handful sprouts, optional
Curry Dressing
1/2 cup plain yogurt
1 teaspoon curry powder
Pinch cayenne pepper
Sea salt and pepper to taste

Prepare the curry dressing by whisking all ingredients in a small bowl and set aside. Place eggs in a medium mixing bowl. Add remaining ingredients including the dressing and  Stir carefully (you don’t want to mash the eggs) around with a large spoon until everything is covered in curry dressing, garnish with sprouts. Serve over greens.

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