Curried Egg Salad - cooking recipe

Ingredients

5 eggs
1 1/2 teaspoons curry powder
3 tablespoons plain yogurt
2 pinches salt
1/2 small onion, chopped
1/2 medium apple, chopped
1/4 cup pecans, toasted and chopped
1 bunch fresh chives, minced

Preparation

Boil eggs.
Cover and let them sit for seven minutes.
Then rinse with cold water.
Combine yogurt, curry powder and salt in a bowl.
Set aside.
Crack and peel eggs, place in a medium mixing bowl. Add the curried yogurt, onions, apple, pecans, and chives.
Mix with a fork lightly to keep some texture.
If the salad is a little too dry, add more yogurt a little at a time.