Serve our spicy egg salad on endive leaves for a light lunch or elegant appetizer.
teaspoon curry powder
Salt and pepper to taste
small head red or green Belgian endive, separated into leaves
medium green onion, thinly sliced (1 tablespoon)
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.
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.
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.
The 15-minute standing time in step 1 is for large eggs. If using medium eggs, let stand 12 minutes; for extra-large eggs, let stand 18 minutes.
To serve as a sandwich, spread egg salad on a toasted ciabatta bun or slices of your favorite bread.
This presentation makes a fabulous appetizer, or turn the hard-cooked eggs into deviled eggs. Mash the yolks with mayonnaise, curry powder, salt and pepper, then spoon into egg white halves and garnish with green onion.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.