Start by peeling the hard-boiled eggs and placing them in a large mixing bowl. Use a fork to gently mash the eggs to your desired consistency—some prefer a chunkier texture while others enjoy a smoother salad.
To the mashed eggs, add the whole milk plain yogurt, mayonnaise, fresh lemon juice, pure maple syrup, yellow curry powder, and fine sea salt. Stir everything together until well combined.
Next, fold in the grated carrot, chopped green onions, raisins, and chopped dried apricots. Mix gently to ensure even distribution without breaking down the ingredients too much.
Finally, sprinkle in the raw sunflower seeds and give the salad one last gentle fold. The sunflower seeds will add a delightful crunch that contrasts with the creaminess of the salad.
Cover the bowl with plastic wrap or a lid and refrigerate the Curried Egg Salad for at least 30 minutes. Chilling allows the flavors to meld beautifully. Serve chilled on your choice of bread, in lettuce wraps, or simply on a bed of greens.
