Curried Egg Salad Adapted From Jesse Schenker, Chef and Owner of Recette

A low calorie and low fat alternative.

Curried Egg Salad Adapted From Jesse Schenker, Chef and Owner of Recette

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • INGREDIENTS

  • 4

    hard-boiled eggs, peeled

  • 1

    teaspoon plain 2-percent-fat Greek yogurt

  • ¼

    teaspoon extra virgin olive oil

  • 2

    teaspoons lemon juice, or to taste

  • ½

    teaspoon finely grated lemon zest

  • ½

    teaspoon sriracha, or to taste

  • ¼

    teaspoon sherry vinegar, or to taste

  • teaspoon curry powder, or to taste

  • Kosher salt

Directions

PREPARATION 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.) 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. 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. YIELD About 1 cup


Nutrition

Facebook Conversations