Curried Egg Salad

Name: Curried Egg Salad
Total time: 10 min
Yield: About 1 cup
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

Recipe from Jesse Schenker

Adapted by The New York Times

Curried Egg Salad — Karsten Moran for The New York Times

Total Time: 10 minutes
Rating: 4(541)
Comments: Read comments

Here is a recipe our colleague Jeff Gordinier got from the New York chef Jesse Schenker in the process of writing an article about Mr. Schenker’s efforts to lose weight. It is for a much lighter version of the egg salad you may ordinarily make, with Greek yogurt standing in for mayonnaise and a number of egg yolks held back from the finished dish. But it is important to note that you don’t have to do that. You can make this dish with all the yolks if you like, and pile the result into the midst of a green salad or on top of a roll, and you’ll have a fine meal indeed. —The New York Times

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Ingredients

Yield:About 1 cup

4hard-boiled eggs, peeled
1teaspoon plain 2-percent-fat Greek yogurt
¼teaspoon extra virgin olive oil
2teaspoons lemon juice, or to taste
½teaspoon finely grated lemon zest
½teaspoon sriracha, or to taste
¼teaspoon sherry vinegar, or to taste
⅓teaspoon curry powder, or to taste
Kosher salt

Ingredient Substitution Guide

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Preparation

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.

Ratings

4 out of 5

541 user ratings

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Comments

Karen7 years ago

Just chop up all four of the eggs. If you are making egg salad, just do it. Up the spices to teaspoons, and up the yogurt to 4 tsp so there is enough to bind it all together, and just give the olive oil a good slosh. If it's too wet, chop up another egg, but without drowning it in oil you should be good for toasts and such.

Sue7 years ago

Hating eggs yolks is so 1980.

MMNY27 years ago

Used all the eggs. Lacks richness. I'm going back to mayo.

Shawn2 years ago

Blend the onions to a paste in a blender. Same with tomatoes. The gravy will be silkier. Add a dollop of yogurt. You can also add potatoes - fried or just plain.

Elizabeth Noe2 years ago

Have made this several times. Always up all the ingredients, seems that a tbs of yogurt is about right for 4 eggs. And I use all 4 eggs, not just whites. Definitely needs more curry powder and sriracha. I balance with the vinegar and salt to taste.

jim2 years ago

Do people not read the preface to the recipe? Why does the chef recommend discarding the 3 egg yolks? Because he was trying to lose weight and most of the calories in an egg come from the yolk. If you use large eggs then the missing 3 egg yolks add up to 300 calories (approx).

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