Curried Egg Salad On Greens

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 6 large eggs
• 1 tablespoon olive oil
• 1 large onion, diced
• 1 cup frozen peas, thawed
• 3/4 teaspoon salt
• 1/4 teaspoon fresh coarse ground black pepper
• 1 lemon
• 1/4 cup light mayonnaise
• 1/2 teaspoon curry powder
• 2 stalks celery, sliced
• 1/4 cup loosely packed fresh parsley leaves, chopped
• 1 (5 -6 ounce) bag mixed baby greens
• 1/2 cup walnuts, toasted and chopped (i use pecans too)

Recipe

• 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.
• 2 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.
• 3 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.
• 4 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.
• 5 remove shells from hard-cooked eggs. coarsely chop eggs and place in large bowl.
• 6 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.
• 7 to serve, place greens on 4 dinner plates; top with egg salad and sprinkle with chopped walnuts.