Healthy Recipes: Amazing Healing Antioxidants “Antioxidants” has been a buzzword for a while now and continues to go strong with no signs of slowing down. These mighty micronutrients are essential to prevent and repair free radical damage, which causes cells to age and accounts for many age-related diseases. To keep our bodies happy, healthy, and vibrant, we need dietary antioxidants every day.

So how do you get them into your daily diet? Easily—with these 10 delectable dishes full of fruits, vegetables, and whole grains. Each healthy recipe is chock-full of antioxidants and guaranteed to please.Curried Egg Salad Recipe A variation on favorite egg salad recipe, this version uses plain yogurt in place of mayo and incorporates curry powder, chopped apples, toasted pecans, and minced chives.

Curried Egg Salad Recipe

Use any type of onion you like here, I've done this version of egg salad using yellow, white, and in this version I had a tiny red one on hand, so I grabbed for that.

5 good quality eggs
1 1/2 teaspoons curry powder (your favorite)
3 tablespoons plain yogurt
2 big pinches of salt
1/2 small onion, chopped
1/2 medium apple, chopped
1/4 cup pecans, toasted and chopped
1 small bunch of chives, minced

First off, you need to boil the eggs properly (the key to good egg salad!).
Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil.
Now turn off the heat, cover, and let sit for exactly seven minutes.
Have a big bowl of ice water ready and when the eggs are done cooking and place them in the ice bath for three minutes or so - long enough to stop the cooking.
While the eggs are boiling and cooling, combine the yogurt, curry powder and salt in a tiny bowl. Set aside.
Crack and peel each egg, and place in a medium mixing bowl.
Add the curried yogurt, onions, apple, pecans, and chives. Now mash with a fork. Don't overdo it,
you want the egg mixture to have some texture.
If you need to add a bit more plain yogurt to moisten up the mixture a bit, go for it a bit at a time. taste and add more salt if needed.
Enjoy as-is, or served wrapped in lettuce or between two slices of good, toasted bread.
Serves 3-4