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Endive Egg Salad

Blogger Paula Jones from Bell'alimento shares a healthier way to enjoy egg salad.

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  • Prep Time 15 min
  • Total Time 35 min
  • Servings 2

Ingredients

4
eggs
2
tablespoons mayonnaise
1/4
teaspoon curry powder
Salt and pepper to taste
1
small head red or green Belgian endive, separated into leaves
1
medium green onion, thinly sliced (1 tablespoon)

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Directions

  • 1 Place eggs in single layer in 2-quart saucepan. Cover with cold water at least 1 inch above eggs. Cover saucepan; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
  • 2 To peel, gently tap each egg on countertop until entire shell is finely crackled. Roll gently between hands to loosen shell. Starting at large end, peel egg under cold water to help remove shell.
  • 3 In medium bowl, chop eggs with knife or pastry blender. Add mayonnaise, curry powder, salt and pepper; mix with fork until blended. Spoon egg salad into endive leaves; sprinkle with onion.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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