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
⅓ teaspoon curry powder, or to taste
Kosher salt
PREPARATION
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
⅓ teaspoon curry powder, or to taste
Kosher salt
PREPARATION
- 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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