This up-dated egg salad gets its kick from curry powder and caramelized onions. Serve this salad on a bed of summer greens for a fast and flavorful main meal or side salad. This is a Good Housekeeping recipe.
cup walnuts, toasted and chopped (I use pecans too)
Serving Size: 1 (218) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 230 g68 %
Total Fat 25.6 g39 %
Saturated Fat 4.5 g22 %
Cholesterol 322.5 mg
Sodium 721.5 mg
Dietary Fiber 4.9 g19 %
Sugars 5.5 g22 %
Protein 14.6 g
Hard cook eggs: Place eggs in 3-quart saucepan with enough water to cover by 1 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 teaspoon salt, and 1/4 teaspoon 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 teaspoon peel and squeeze 2 tablespoons juice. In large 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.