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

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A low calorie and low fat alternative.

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Curried Egg Salad Adapted From Jesse Schenker, Chef and Owner of Recette 0 Picture

Ingredients

  • 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

Details

Preparation

Step 1

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

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