Here’s the second recipe from my post, Eggs Over Easy. Today’s recipe is a twist on the classic egg salad recipe, but much healthier and tastier!
Total Time: 30 minutes plus chilling
Makes: 4 main-dish servings
Recipe Tip: The easiest way to chop eggs is to put them in a bowl and use a hand-held metal pastry blender to cut them into whatever size pieces you want.
Ingredients:
6 lg. eggs
1 tbsp. olive oil
1 lg. onion, sliced
1 c. frozen peas, thawed
Salt & Pepper
1 lemon
1/4 c. light mayonnaise
1/2 tsp. curry powder
2 stalks celery, sliced
1/4 c. loosely packed fresh parsley leaves, chopped
1 bag (5 to 6 oz.) mixed baby greens
1/2 c. walnuts, toasted and chopped
- Hard cook eggs: Place eggs in a 3-quart saucepan with enough water to cover by one inch. Heat water, just to boiling, on high; remove from heat. Cover saucepan and let eggs stand 15 minutes.
- While eggs are cooking, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onion and cook about 20 minutes or until very tender and golden brown, stirring occasionally. Stir in peas, 3/4 tsp. salt, and 1/4 tsp. coarsely ground black pepper; cook 3 minutes longer, until peas are cooked. Remove skillet from heat.
- When eggs are done, carefully pour off water and cool eggs in same pan in cold water, changing water occasionally, until eggs are easy to handle, about 5 minutes. Meanwhile, from lemon, grate 1 tsp. peel and squeeze 2 tbsp. juice. In small bowl, stir lemon peel and juice with mayonnaise and curry powder.
- Remove shells from hard-cooked eggs. Coarsely chop eggs and place in large bowl.
- To bowl with eggs, add onion mixture, mayonnaise mixture, celery, and parsley; stir gently with rubber spatula to combine. If you like, cover and refrigerate egg salad 1 hour or until chilled.
- To serve, place greens on 4 dinner plates; top with egg salad and sprinkle with chopped walnuts.
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