clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
I love the addition of grapes, apples, nuts, and dried fruit in this curried apple and egg salad — bits of crunch punctuating the creaminess, sweet counterpoints to the tangy dressings. The lemony dressing is made with Greek yogurt and grainy mustard, and although there is no mayonnaise, the salad does not suffer. It's light, fresh, and completely satisfying. //

Curried Apple & Egg Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Alexandra
  • Total Time: 20 minutes
  • Yield: 2 to 4


From Ali Maffucci’s Inspiralize Everything To hard boil eggs: Place eggs in a pot and cover with cold water. Bring to a boil, remove pan from heat, cover and let sit for 9 minutes. Uncover, plunge eggs to an ice bath or bowl of cold water. Let cool briefly, then peel. When I served this egg salad to a few dinner guests (5 adults total), I doubled the recipe (using 1 1/3 cup yogurt) and used 3 hard-boiled eggs. I sliced up some bread, drizzled it with oil, and broiled it for a few minutes on each side, just until lightly golden. Then I piled the toasts on a plate, spooned the apple-egg salad into a bowl, and let people assemble the toasts themselves. On the side, we had a green salad with a shallot vinaigrette. It was very simple, but very good.If you don’t have a spiralizer, you can use a mandoline or you can finely dice the apples.


  • 2/3 cup plus 2 tablespoons Greek yogurt, I use 2%
  • 1 tablespoon whole grain or Dijon mustard
  • 1/2 teaspoon garlic powder or 1 small clove garlic, minced
  • 1 tablespoon freshly squeezed lemon juice or more to taste
  • 1/2 teaspoon curry powder or more to taste
  • kosher salt and freshly cracked black pepper
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon sugar, optional
  • 1 apple
  • 2 tablespoons raisins
  • 1/2 cup diced celery
  • 1 hard-boiled egg, peeled and chopped
  • 2 large or 4 small collard green or savoy cabbage leaves, stems trimmed, or a few slices of good bread
  • 1/2 cup alfalfa sprouts, optional


  1. Whisk together the yogurt, mustard, garlic, lemon, curry powder, kosher salt (start with 1/4 teaspoon, then add more to taste), pepper, cayenne, and sugar, if using, in a large bowl. Taste, and adjust with more salt, pepper, lemon, cayenne, or sugar as needed.
  2. Spiralize (see notes above) the apple using BLADE B or C. Add the apple, raisins, celery, and egg to the bowl with the dressing and toss to combine.
  3. Pack the curried apple-and-egg salad into the middle of the collard or savoy cabbage leaves, dividing it evenly. Top with the sprouts, if using, and roll like a burrito, tucking in the ends. Secure both ends with a toothpick and halve before serving. (See notes above for serving over toast.)
  • Prep Time: 20 minutes