Curried Egg Salad Adapted From Jesse Schenker, Chef and Owner of Recette
By Marylee
A low calorie and low fat alternative.
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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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