Directions:
- 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 large 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 323.07 Kcal (1353 kJ) | ||
| Calories from fat | 212.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.59g | 36% | |
|---|---|---|---|
| Cholesterol | 281.4mg | 94% | |
| Sodium | 720.32mg | 30% | |
| Potassium | 425.71mg | 9% | |
| Total Carbs | 14.45g | 5% | |
| Sugars | 5.05g | 20% | |
| Dietary Fiber | 4.82g | 19% | |
| Protein | 16.17g | 32% | |
| Vitamin C | 22.6mg | 38% | |
| Iron | 3.1mg | 17% | |
| Calcium | 92.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 139.32 Kcal (583 kJ) | ||
| Calories from fat | 91.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.17g | 36% | |
|---|---|---|---|
| Cholesterol | 121.35mg | 94% | |
| Sodium | 310.64mg | 30% | |
| Potassium | 183.59mg | 9% | |
| Total Carbs | 6.23g | 5% | |
| Sugars | 2.18g | 20% | |
| Dietary Fiber | 2.08g | 19% | |
| Protein | 6.98g | 32% | |
| Vitamin C | 9.8mg | 38% | |
| Iron | 1.3mg | 17% | |
| Calcium | 39.8mg | 9% | |
* 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.
Try this similar recipes
-
Spicy Lentils
Olive oil, Chopped onions, Grated ginger, Salt and 11 more.. -
Indian Spiced Lentils
Olive oil, Chopped onions, Chopped peeled fresh ginger and 12 more.. -
Warm Spiced Lentils
Olive oil, Chopped onion, Chopped peeled fresh ginger and 12 more.. -
Spaghetti and Meatballs
No salt-added whole tomatoes, undrained, Olive oil and 18 more.. -
Cream of Cauliflower Soup (Vegan)
Olive oil, Onion, diced, Water, Salt and 11 more.. -
Hearty Vegetarian Lentil Soup
Olive oil, Diced onions, Garlic cloves, Salt, Pepper and 8 more.. -
Chiles Relleno de Picadillo
Olive oil, Onion, diced and 31 more.. -
Cranberry & Sausage Stuffing Logs (Oamc)
Olive oil, Onion, finely chopped and 12 more.. -
Eggs and Mushrooms As I Like It!
Eggs, Mushrooms (white , cultivated) and 6 more.. -
Caramelized Onion Pizza with Gorgonzola and Arugula
Olive oil, Sliced onion (about 3 lb) and 9 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
