curried egg salad


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 servings

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
Kosher salt
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.