It’s Sunday morning, Fresh Direct doesn’t come until tomorrow, and your leftovers are limited. A perfect time for egg salad. I modified this from a New York Times recipe (https://cooking.nytimes.com/recipes/1014530-curried-egg-salad) and added a small salad and leftover pitas from Mamouns we found in the freezer.
Curried Egg Salad
2 hard-boiled eggs, peeled and chopped
1 teaspoon yogurt (something a bit thicker like Greek – we used Bulgarian)
½ teaspoon extra virgin olive oil
½ teaspoon sriracha
½ teaspoon sherry vinegar
½ teaspoon dijon mustard
Pinch of curry powder
Freshly ground black pepper
Scallions, sliced, for garnish
Blend the yogurt, olive oil, sriracha, vinegar, curry powder, mustard, salt, and pepper in a medium bowl. You can add lemon juice if the yogurt is less acidic. Add the chopped eggs. Garnish with scallions, a pinch of sea salt (we like Maldon) and a twist of black pepper. Serve with toast, a bagel, pita, or other bread and a small salad.
Calories with a small salad with an olive oil, dijon mustard, and sherry vinegar dressing, along with a pita, comes to just under 300 calories.