Curried Egg Salad on a Bed of Greens -- an Egg-Cellent Dish Recipe

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Curried Egg Salad on a Bed of Greens -- an Egg-Cellent Dish
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Ingredients
17
Count
Nutrition
373
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 372.86 Kcal (1561 kJ)
Calories from fat 270.63 Kcal
% Daily Value*
Total Fat 30.07g 46%
Cholesterol 285.53mg 95%
Sodium 419.35mg 17%
Potassium 398.25mg 8%
Total Carbs 14.04g 5%
Sugars 9.4g 38%
Dietary Fiber 3.73g 15%
Protein 14.96g 30%
Vitamin C 23mg 38%
Vitamin A 0.3mg 10%
Iron 6.9mg 38%
Calcium 83mg 8%
Amount Per 100 g
Calories 170.83 Kcal (715 kJ)
Calories from fat 123.99 Kcal
% Daily Value*
Total Fat 13.78g 46%
Cholesterol 130.82mg 95%
Sodium 192.13mg 17%
Potassium 182.46mg 8%
Total Carbs 6.43g 5%
Sugars 4.31g 38%
Dietary Fiber 1.71g 15%
Protein 6.85g 30%
Vitamin C 10.5mg 38%
Vitamin A 0.1mg 10%
Iron 3.1mg 38%
Calcium 38mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.2
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

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