There are two types of people in this world: those who think eating boiled eggs on an airplane is a crime punishable by law, and those who do it anyway. I belong to the latter camp, and this egg salad scoop is so delicious it has traveled with me. You’ll grate the eggs on a box grater directly into a curry-spiked yogurt and then toss in a big handful of crispy shallots and coconut flakes for texture. Currants add little pops of sweetness, and the whole thing gets a generous splash of apple cider vinegar to keep it bright.