Curried Egg Salad

For a quick appetizer or healthy snack, spread egg salad onto crackers and top with sliced cucumber.

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

Preparation

In a mixing bowl, combine the eggs.

 

Using a fork, chop or lightly mash the eggs. Add the yogurt, olive oil, lemon juice, lemon zest, sriracha, sherry vinegar and curry powder. Season with a pinch of kosher salt.

 

Mix well and adjust seasonings as needed.

 

Makes about 1 cup.                   

Curried Chicken Salad with Apples and Raisins

With the chilly weather the last few nights, we've been indulging in roasted chicken for dinner.

Instead of making soup with the left-overs,  I've been using a fork to shred the chicken from the bones and making chicken salad for our lunch the next day. Much more 'Spring' appropriate!  

Serves 2

1/4 cup of low-fat or regular mayo
1 teaspoon pf curry powder
2 teaspoons water
1 cup of shredded chicken
1 small apple, chopped
1/3 cup of diced celery
3 tablespoons raisins or currants
1/8 teaspoon salt

Combine mayonnaise, curry powder, and water in a medium bowl, stirring with a whisk until well blended. Add the chicken, chopped apple, celery, raisins or currants, and salt; stir mixture well to combine. Cover and chill.