Curried Egg Salad Recipe

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Nutrition per serving    (USDA % daily values)
CAL
336
FAT
31%
CHOL
107%
SOD
11%

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Ingredients for 4 servings

4 large eggs

1/4 cup raisins

1 tablespoon grated peeled fresh ginger

1 tablespoon curry powder

1 tablespoon fresh lemon juice

2 celery stalks, trimmed and minced

2 tablespoons minced fresh cilantro

1 small garlic clove, grated

2 teaspoons Dijon mustard

2 cups cherry tomatoes

2 cups small new potatoes (about 10)

2 tablespoons slivered toasted almonds

2 teaspoons honey

1 small Granny Smith apple, minced

2/3 cup plain nonfat yogurt

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