Curried Egg Salad

Curried Egg Salad

Amy Moran
Ingredients:
  • 6 large eggs-hard boiled, cooled, and coarsely chopped
  • 1 Tbsp Extra Virgin Olive Oils
  • 1 large onion, chopped small
  • 1 c frozen peas
  • ¾ tsp salt
  • ¼ tsp black pepper
  • 1 lemon
  • ¼ c light mayonnaise
  • ½ tsp curry powder
  • 2 stalks celery, chopped small
  • ¼ c fresh parsley leaves
  • 1 bag mixed baby greens
  • ½ c walnuts, chopped
Directions
  1. In a 12- inch non-stick skillet, heat oil on low medium heat 1 minute. Add onion and cook about 20 minutes or until very tender and golden brown, stirring occasionally.
  2. Stir in peas, salt and pepper; cook 3 minutes longer until peas are cooked. Remove skillet from heat.
  3. Grate 1 teaspoon of lemon zest, add to a small bowl with 2 tablespoons lemon juice. Stir in mayonnaise and curry powder.
  4. Place chopped eggs in a large bowl, add onion mixture, mayo mixture, celery, and parsley; stir gently with a rubber spatula to combine. If you like, cover and refrigerate 1 hour or until chilled.
  5. To serve, place greens on 4 dinner plates, top with egg salad and sprinkle with chopped walnuts. Enjoy!

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