In a mixing bowl, combine one of the eggs with the whites of the three remaining eggs. (Discard the three yolks or reserve for another use.)
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 as needed. If desired, spread egg salad on any healthful fiber cracker or sprouted grain bread, and top with sliced cucumber.
