Start by boiling your eggs. Place them in a pot and cover them with cold water. Bring to a boil, then cover and remove from heat. Let them sit for about 12 minutes. After that, transfer the eggs to an ice bath to cool. Once cooled, peel and chop them into bite-sized pieces.
In a mixing bowl, combine the whole milk plain yogurt, mayonnaise, fresh lemon juice, pure maple syrup, yellow curry powder, and fine sea salt. Whisk until the mixture is smooth and well combined.
Add the chopped hard-boiled eggs to the bowl with the dressing. Gently fold them in to avoid breaking them up too much. Then, add the grated carrot, chopped green onions, raisins, chopped dried apricots, and raw sunflower seeds. Mix everything together until all the ingredients are evenly coated with the dressing.
Take a moment to taste your Curried Egg Salad. Depending on your preference, you may want to add a pinch more salt or a dash more curry powder.
For the best flavor, cover the bowl with plastic wrap and let the Curried Egg Salad chill in the refrigerator for at least 30 minutes.
