Curried Egg Salad

Ingredients:

• 6 large eggs-hard boiled, cooled, and coarsely chopped
• 1 Tbsp Premium Extra Virgin Olive Oil
• 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!

Older post Newer post