Curried Egg Salad On Greens

Description

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.

Ingredients

• Eggs
• Olive Oil
• Onion
• Frozen Peas
• Salt
• Fresh Coarse Ground Black Pepper
• Lemon
• Light Mayonnaise
• Curry Powder
• Celery
• Fresh Parsley Leaves
• Mixed Baby Greens
• Walnuts

Instructions

1. Hard cook eggs: place eggs in 3-quart saucepan with enough water to cover by 1 inch
2. Heat water, just to boiling, on high
3. Remove from heat
4. Cover saucepan and let eggs stand 15 minutes
5. While eggs are cooking, in 12-inch nonstick skillet, heat oil on medium 1 minute
6. Add onion and cook about 20 minutes or until very tender and golden-brown, stirring occasionally
7. Stir in peas, 3 / 4 teaspoon salt, and 1 / 4 teaspoon coarsely ground black pepper
8. Cook 3 minutes longer, until peas are cooked
9. Remove skillet from heat
10. 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
11. Meanwhile, from lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice
12. In large bowl, stir lemon peel and juice with mayonnaise and curry powder
13. Remove shells from hard-cooked eggs
14. Coarsely chop eggs and place in large bowl
15. To bowl with eggs, add onion mixture, mayonnaise mixture, celery, and parsley
16. Stir gently with rubber spatula to combine
17. If you like, cover and refrigerate egg salad 1 hour or until chilled
18. To serve, place greens on 4 dinner plates
19. Top with egg salad and sprinkle with chopped walnuts