Curried Egg Salad

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