This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"There are few things so pleasant as a picnic eaten in perfect comfort."
-W. Somerset Maugham, Author
I love egg salad and this curried version is fantastic. Serve it on sandwiches, stuffed into tomatoes or on top of salad greens accompanied with tomatoes or avocados.
Servings: 2 | Serving size: about 2 cups salad
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipes keeps well in the refrigerator for up to three days.
|1 cup||frozen peas|
|1||rib celery (diced)|
|1 small||shallot (minced)|
|1/4 large||red bell pepper (diced)|
|1/4 large||green bell pepper (diced)|
|1/4 cup||raw unsalted cashew pieces|
|1 tsp||curry powder|
|3 Tbsp||reduced fat mayonnaise|
|fresh ground black pepper (to taste)|
Place the water in a large stock pot over high heat.
When the water boils, add the eggs in their shells. Let the eggs boil for 3 minutes. Remove the pan from the heat and let the eggs stand in the hot water for 12 minutes. After 12 minutes, run cold water over the eggs until they are cool enough to touch, then place the eggs in the refrigerator to cool.
After the eggs are cool, peel them and place in a bowl. Using a fork, break up the eggs into small pieces.
Add the celery, shallot, red pepper, green pepper, cashews, curry powder, mayonnaise and pepper to the bowl.
Fold together until well blended. Chill before serving.
Serving size: about 2 cups salad
|Calories 407||Calories from Fat 219|
|% Daily Value|
|Total Fat 25g||38%|
|Saturated Fat 6g||28%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 27g||9%|
|Dietary Fiber 6g||23%|
|Vitamin A 71%||Vitamin C 171%|
|Calcium 10%||Iron 23%|
|Vitamin K 6 mcg||Potassium 656 mg|
|Magnesium 88 mg|