Curried Egg Salad

Name: Curried Egg Salad
Total time: 10 min
Ingredients: 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

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cooking.nytimes.com

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Total: 10 minutes

Servings: 1

Cost: $36.50 /serving

Author : The New York Times

curry powder eggs greek yogurt

Ingredients

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4 hard-boiled eggs, peeled1 teaspoon plain 2-percent-fat Greek yogurt1/4 teaspoon extra virgin olive oil2 teaspoons lemon juice, or to taste1/2 teaspoon finely grated lemon zest1/2 teaspoon sriracha, or to taste1/4 teaspoon sherry vinegar, or to taste1/3 teaspoon curry powder, or to tasteKosher salt

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Instructions

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Step 1

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.)

Step 2

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.

Step 3

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.