Curried Egg Salad - Mayo replaced with Yogurt! Genius!

What is it about cooking and baking that excites me so? It's necessary for survival and can be as repetitive as doing laundry. So many people I know hate taking the time and effort to cook or bake. Thank you Lord that you have graced with me this "necessary task" as being a pleasureful, meaningful and education life-long experience.

I found this recipe on 101cookbooks.com
http://www.101cookbooks.com/archives/curried-egg-salad-recipe.html

It's pretty flipping delicious and healthy and full of flavors and crunch!

Curried Egg Salad Recipe
adapted from 101Cookbooks.com

5 good quality eggs
1 1/2 teaspoons curry powder (your favorite)
3 tablespoons plain yogurt
2 big pinches of salt

1/2 small onion, chopped
1/2 medium apple, chopped
1/4 cup pecans, toasted and chopped
1 small bunch of chives, minced

First off, you need to boil the eggs properly (the key to good egg salad!). Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking and place them in the ice bath for three minutes or so - long enough to stop the cooking.

While the eggs are boiling/cooling, combine the yogurt, curry powder and salt in a tiny bowl. Set aside.

Crack and peel each egg, and place in a medium mixing bowl. Add the curried yogurt, onions, apple, pecans, and chives. Now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more plain yogurt to moisten up the mixture a bit, go for it a bit at a time. taste and add more salt if needed. Enjoy as-is, or served wrapped in lettuce or between two slices of good, toasted bread.

Serves 3-4

Notes: I did not use the onion, and I didn't mince the chives, I just chopped them with a scissors.