Boil the eggs: Place eggs in a pot and cover with cold water (1/2 inch above eggs).

Bring to a gentle boil.

Turn off heat, cover, and let sit for exactly 7 minutes.

Prepare an ice bath.

Transfer cooked eggs to the ice bath for 3 minutes to stop cooking.

Combine yogurt, curry powder, and salt in a small bowl and set aside.

Crack and peel the cooled eggs.

Place the peeled eggs in a medium mixing bowl.

Add the curried yogurt mixture, chopped onion, chopped apple, toasted and chopped pecans, and minced chives to the bowl.

Mash the mixture with a fork, leaving some texture.

If needed, add more plain yogurt to moisten the mixture gradually.

Taste and adjust salt if necessary.

Serve as-is, in lettuce wraps, or between slices of toasted bread.