Heidi Swanson's 101 Cookbooks. I wanted to eat something different for breakfast that wouldn't weigh me down. That and I knew I wanted to make homemade pasta for dinner so I wanted to budget the calories. This egg salad is delicious. It does require some chopping but it doesn't take forever to make. Next time I will double it and save the salad for lunch for the week!
5 hard-boiled eggs
1 1/2 teaspoons mild curry powder
4 tablespoons plain, Greek yogurt
4 large dashes of freshly ground sea salt
2 large dashes of freshly ground black pepper
1 shallot, chopped
1/2 medium red apple, chopped
1/4 cup pecans, toasted and chopped
1/4 habanero pepper, minced
5-6 mint leaves, chopped
1 T parsley, chopped
2. Chop shallot, apple, pecans, habanero, mint, and parsley.
3. Gently mash eggs into the chopped items and yogurt sauce.
4. Serve with bread or crackers.