Curry-Spiced Egg Salad on a Bed of Fresh Greens
This flavorful egg salad elevates the classic dish with aromatic spices and caramelized onions, bringing warmth and complexity to each bite. The combination of creamy light mayonnaise, zesty lemon, and a hint of curry powder creates a delightful dressing that perfectly complements the protein-packed eggs and sweet peas. Served on a vibrant bed of mixed baby greens and topped with crunchy walnuts, this dish is not only a feast for the eyes but also a satisfying main meal or side salad. Perfect for a quick lunch or dinner, this refreshing and nutritious salad can be enjoyed any day of the week.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
large eggs
6 (hard cooked)
olive oil
1 tablespoon (for sautéing)
large onion
1 (diced)
frozen peas
1 cup (thawed)
salt
3/4 teaspoon (to taste)
black pepper
1/4 teaspoon (coarse ground)
lemon
1 (zested and juiced)
light mayonnaise
1/4 cup (for dressing)
curry powder
1/2 teaspoon (for seasoning)
celery stalks
2 (sliced)
fresh parsley leaves
1/4 cup (chopped)
mixed baby greens
1 (5-6 ounce) bag (for serving)
walnuts
1/2 cup (toasted and chopped)
Instructions
1
To hard cook the eggs, place them in a 3-quart saucepan and cover with water by 1 inch. Bring the water to a boil over high heat. Once boiling, remove the pan from heat, cover it, and let the eggs sit for 15 minutes.
2
While the eggs are cooking, heat the olive oil in a large nonstick skillet over medium heat for 1 minute. Add the diced onion and sauté for about 20 minutes, stirring occasionally, until the onions are tender and golden brown.
3
Stir in the thawed peas, 3/4 teaspoon of salt, and 1/4 teaspoon of coarsely ground black pepper. Cook for an additional 3 minutes until the peas are heated through. Remove the skillet from heat and set aside.
4
Once the eggs are done, carefully pour out the hot water and transfer the eggs to a bowl of cold water to cool for about 5 minutes, changing the water as needed until they are easy to handle.
5
While the eggs are cooling, zest 1 teaspoon of peel from the lemon and squeeze out 2 tablespoons of juice. In a large mixing bowl, combine the lemon zest, juice, light mayonnaise, and curry powder, stirring until well blended.
6
Peel the cooled hard-cooked eggs and coarsely chop them. Add the chopped eggs to the bowl containing the mayonnaise mixture.
7
Gently fold in the sautéed onion and pea mixture, sliced celery, and chopped parsley using a rubber spatula until combined. For enhanced flavor, you can cover the bowl and refrigerate the egg salad for 1 hour to chill.
8
To serve, arrange the mixed baby greens on 4 dinner plates, generously top each plate with the egg salad, and sprinkle with toasted walnuts.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Curry-Spiced Egg Salad on a Bed of Fresh Greens.
How many eggs are required for this egg salad?
The recipe requires 6 large eggs, hard cooked.
How do I hard cook the eggs for this recipe?
Place eggs in a 3-quart saucepan, cover with water by 1 inch, bring to a boil, then remove from heat and let sit covered for 15 minutes.
How long should I sauté the onions?
Sauté the diced onion for about 20 minutes until tender and golden brown.
What kind of oil is used for cooking the onions?
The recipe uses 1 tablespoon of olive oil.
Are the peas used in the recipe fresh or frozen?
The recipe calls for 1 cup of frozen peas that have been thawed.
How much curry powder is needed for the dressing?
You should use 1/2 teaspoon of curry powder.
What type of mayonnaise is recommended?
The recipe recommends using 1/4 cup of light mayonnaise.
How much lemon juice is added to the salad?
The recipe uses 2 tablespoons of fresh lemon juice.
Does the recipe use lemon zest?
Yes, it requires 1 teaspoon of lemon zest.
What type of greens are used as a base?
The salad is served on a bed of mixed baby greens from a 5-6 ounce bag.
What kind of nuts are used as a topping?
The salad is topped with 1/2 cup of toasted and chopped walnuts.
How many celery stalks are included?
Two sliced celery stalks are included in the salad.
How much fresh parsley is used?
The recipe calls for 1/4 cup of chopped fresh parsley leaves.
How long should the eggs cool in water?
Cool the eggs in a bowl of cold water for about 5 minutes.
Should the egg salad be chilled before serving?
For enhanced flavor, you can cover and refrigerate the salad for 1 hour to chill.
How many dinner plates does this recipe serve?
The recipe is designed to be arranged on 4 dinner plates.
What amount of salt is used in this dish?
The recipe uses 3/4 teaspoon of salt.
What kind of black pepper is recommended?
The recipe specifies 1/4 teaspoon of coarsely ground black pepper.
How should the hard-cooked eggs be chopped?
The eggs should be coarsely chopped.
What is the total number of ingredients in this recipe?
There are 13 ingredients in this recipe.
Is this recipe suitable for lunch?
Yes, it is described as perfect for a quick lunch or dinner.
Can this be served as a side dish?
Yes, it can be served as a satisfying main meal or a side salad.
When do I add the peas to the skillet?
Stir in the thawed peas after the onions have sautéed for 20 minutes.
How long do the peas cook in the skillet?
The peas should cook for an additional 3 minutes until heated through.
What tool is used to fold the ingredients together?
A rubber spatula is used to gently fold the ingredients.
What flavors characterize the dressing?
The dressing features creamy mayonnaise, zesty lemon, and aromatic curry powder.
Is the onion diced or sliced?
The recipe specifies that the onion should be diced.
What is the role of the walnuts in this dish?
The walnuts provide a crunchy topping for the salad.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe and a quick meal.