Serve our spicy egg salad on endive leaves for a light lunch or elegant appetizer.
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.
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