Ingredients Jump to Instructions ↓

  1. 6 large eggs

  2. 1 tablespoon(s) olive oil

  3. 1 large onion , sliced

  4. 1 cup(s) frozen peas , thawed

  5. 3/4 teaspoon(s) salt

  6. 1/4 teaspoon(s) coarsely ground black pepper

  7. 1 lemon

  8. 1/4 cup(s) light mayonnaise

  9. 1/2 teaspoon(s) curry powder

  10. 2 stalk(s) celery , sliced

  11. 1/4 cup(s) (loosely packed) fresh parsley leaves , chopped

  12. 1 bag(s) (5- to 6-ounce) mixed baby greens

  13. 1/2 cup(s) walnuts , toasted and chopped

Instructions Jump to Ingredients ↑

  1. 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 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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