Curried Egg Salad On A Bed Of Greens -- An Egg-cellent Dish

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 6 large hard-boiled eggs, coarsely chopped
• 1 lemon
• 1/4 cup mayonnaise or 1/4 cup salad dressing like miracle whip
• 1 teaspoon curry powder
• 1 dash ground ginger
• 1/4 cup celery, diced
• 1/4 cup dried currant
• 1/4 cup green onion, thinly sliced
• 1/4 cup red onion, finely chopped
• 1/4 cup pitted black olives, finely chopped
• 1/4 cup green bell pepper, finely chopped
• salt
• fresh ground pepper
• louisiana hot sauce, to taste (optional)
• 1 (5 -6 ounce) bag mixed baby greens
• 1 small cucumber, peeled and seeded and diced
• 1/2 cup walnuts, toasted and chopped

Recipe

• 1 begin by properly boiling the eggs - this is key to a terriffic egg salad! gently place the eggs in a 3 quart sauce pot with enough water to cover them by 1 inch. heat water, just to boiling, on high. turn off the heat, cover, and let sit for 7 or 8 minutes.
• 2 when eggs are done, carefully pour out the hot water and add cold water and ice to the same pot. let eggs cool for 4 minutes or so - long enough to stop the cooking process.
• 3 while the eggs are cooling, grate 1 teaspoon of lemon peel and squeeze 2 tablespoons of lemon juice into a small bowl.
• 4 add the mayonnaise, curry powder and ginger to the lemon zest and juice. give a good stir and set aside.
• 5 crack and peel the eggs. coarsely chop the eggs and place in a medium to large size mixing bowl.
• 6 to the bowl with the eggs, add the next 6 ingredients and the mayonnaise mixture. stir gently with a rubber spatula to combine. do not over-mix since you want the egg salad to have a palette-pleasing texture. cook's tip: if you need to add a touch more plain mayonnaise to moisten-up the egg salad, do so -- but just a bit at a time.
• 7 season with salt and freshly ground pepper. cook's tip: take a taste-test prior to adding the salt. the curry seasoning may be sufficient; thus eliminating the need to add salt.
• 8 if you'd like to add a little kick to your dish, sprinkle some louisiana hot sauce over the egg salad. just a little or a lot - you decide how high to turn up the heat.
• 9 give the egg salad one more gentle stir with your rubber spatula; cover and chill for a minimum of 1 hour.
• 10 to serve --
• 11 (1) enjoy as-is; (2) spoon on a bed of mixed baby greens -- top with diced cucumber and toasted walnuts; (3) serve wrapped in an iceberg or romaine lettuce leaf; (4) place between two slices of good, toasted bread (garlic bread is always a winner). cook's tip: to avoid making a mushy sandwich, try these steps: layer bread, condiments, well-dried lettuce and then the egg salad. top with more lettuce or try a slice of swiss, cheddar or american cheese, and then the remaining slice of bread.