Curried Egg Salad

by Anne Bennett on August 21, 2014

egg sammie

If you’re on a weight loss regime, egg salad is probably not on your list of acceptable foods.  The creamy sandwich filling is traditionally loaded with fatty egg yolks and mayonnaise. No wonder it’s so good.

My mom made great egg salad — she used real mayonnaise (she hated the low fat stuff) and pickle relish. I often went to St. Ignatius school with one of her egg salad sandwiches in my lunch box. I loved them. But when Timothy Hurley called me “fat” in 7th grade, I went on my first diet and egg salad sandwiches disappeared altogether. They’ve made very rare appearances at my house ever since, for all the aforementioned reasons.

Recently, however,  I saw this recipe, featured in a New York Times article about a young restaurant chef, Jesse Schenker, who decided to lose weight after a trip to his son’s pediatrician, during which he casually stepped on the scale and discovered that he weighed 255 pounds. At 5′ 10″ tall, that put Jesse into the obese range.

Jesse has lost over 50 pounds thus far with the changes he’s made in his diet. Because he’s a chef at a popular New York restaurant, you can bet that he hasn’t resorted to bland poached chicken breasts and tasteless “diet food”.

Check out his very lean egg salad. Jesse says that you can vary the amounts of almost any of the ingredients to suit your tastes. If you don’t like curry powder, leave it out. Omit the sriracha if you’re not into spicy foods.  I made it exactly as written, just to see if he passed muster, and he did!  It was delicious.

There’s enough here for one or two lunches. Today I made an open-face sandwich and topped it with cucumbers, and I have enough left over for tomorrow’s lunch. Lucky me!

4 hard-boiled eggs, peeled
1 tsp. plain Greek yogurt
1/4 tsp. olive oil
2 tsp. lemon juice
1/2 tsp. finely grated lemon zest
1/2 tsp. sriracha sauce, or to taste
1/4 tsp. sherry vinegar, or to taste
1/3 tsp. curry powder, or to taste
Kosher salt

In a mixing bowl combine one of the eggs with the whites of the three remaining eggs. (Discard the three yolks.) 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. Serve on bread, toast or whole grain crackers topped with thinly sliced cucumbers. Or pile it all on a bed of fresh salad greens and enjoy a great light lunch!

One serving (without bread) = 4 WW Points
Two servings = 2 WW Points

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