Peel the shells from 6 hard boiled eggs. Roughly chop the eggs and transfer them to a medium mixing bowl.

In a small bowl, whisk together 3 tablespoons whole milk plain yogurt, 2 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon pure maple syrup, 1 tablespoon yellow curry powder, and ¼ teaspoon fine sea salt (or to taste) until smooth.

Pour the yogurt-curry dressing over the chopped eggs and gently fold to coat the eggs evenly.

Add 1 cup grated carrot, 3 green onions (chopped), ½ cup raisins, 6 dried apricots (chopped), and ¼ cup raw sunflower seeds to the bowl.

Stir everything together gently until well combined. Taste and adjust salt if needed.

Serve immediately, or chill the salad in the refrigerator for up to an hour to let the flavors meld. Serve as is or use for a sandwich.