Curried Egg Salad

4 hard-boiled eggs, peeled
1 teaspoon plain 2-percent-fat Greek yogurt
1/4 teaspoon extra virgin olive oil
2 teaspoons lemon juice, or to taste
1/2 teaspoon finely grated lemon zest
1/2 teaspoon sriracha, or to taste
1/4 teaspoon sherry vinegar, or to taste
1/3 teaspoon curry powder, or to taste
Kosher salt

In a mixing bowl, combine one of the eggs with the whites of the three remaining eggs. (Discard the three yolks or reserve for another use.)

Using a fork, chop or lightly mash the eggs. Add the yogurt, olive oil, lemon juice, lemon zest, sriracha, vinegar and curry powder. Season with a pinch of kosher salt.

Mix well and adjust seasonings as needed. If desired, spread egg salad on any healthful fiber cracker with single-digit carbohydrates per serving (in grams), and top with sliced cucumber.

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