Curried Egg Salad
Demonstrated at Club Sprouts on 3/19/2016
Makes 2-3 servings
3 hard boiled eggs* (from Mint Creek Farm)
1 T plain yogurt (from 1871)
2 T mayonnaise
1/4 tsp minced garlic (from Bushel & Peck's)
1/3 tsp mild curry powder
1/8 tsp ground ginger
Salt to taste
2 T finely golden raisins
Sunflower sprouts for topping (from Nichols Farm)
Bread for serving (from Bennison's Bakery)
Roll hard boiled eggs on the table until shells are cracking. Peel off shells. Halve eggs and chop them into small pieces. Place yogurt, mayonnaise, curry powder, ginger and a few pinches salt into a bowl and mix well. Add eggs and chopped raisins and stir to combine. Spread on bread or crackers, or enjoy as a sandwich.
*To hard-boil eggs, put eggs in a pot with enough cold water to cover comfortably. Bring water to a boil. Boil for 1 minute, then cover pot, remove from heat and let stand for 16 minutes. Once done, carefully transfer eggs into a bowl with cold water and ice. Allow eggs to rest in bowl until completely cooled.