Artichoke And Egg Spread

I love artichokes and egg salad.  How about putting the two of them together, adding some curry powder for rich taste and calling it lunch over some fresh greens or on cucumber slices, in celery, or just by the spoonful.  Lots of choices, good flavors, great for breakfast or lunch or to serve as canapés. 

Ingredients:

• 1 dozen eggs, hard boiled
• 1 14 ounce can of artichoke hearts (packed in water)
• 1 cup 0% Greek yogurt
• Curry powder 1 1/2 teaspoons or to taste
• Sea salt
• Ground pepper
• Dash of cayenne if you desire some extra heat

Directions:

1. Separate the white from the yolk in 6 of the hard boiled eggs. Discard the yolk.
2. Chop the 6 hard boiled eggs and the 6 hard boiled egg whites.
3. Place in a mixing bowl
4. Drain the artichoke hearts and chop
5. Add to the chopped eggs and stir
6. Add curry powder, salt, pepper and cayenne (optional)
7. Add Greek yogurt and mix well
8. Cover and refrigerate for an hour or so to allow flavors to blend and develop

Serve as desired.

Nutrition:

This makes 4 generous servings each with around

• 200 calories and
• 22 grams of protein

---- and a bit of an exotic taste.