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Egg Salad

Try this on a rye or whole-wheat bagel with a lettuce leaf. Even though the taste of the curry powder is barely noticeable, if curry isn’t your thing, leave it out and add a little Dijon mustard instead.

What You’ll Need: Serves 2 Vegetarian

2 hard-boiled eggs
1 stalk celery, finely chopped
2 green onions, finely chopped
2 tablespoons low-fat mayonnaise
1/2 teaspoon curry powder
A pinch of cayenne pepper
Salt and pepper to taste

What You’ll Do:

1. Place the eggs in a small sauce pan; fill with cold water until the eggs are covered. Place over high heat just until it starts to boil. Lower the heat and simmer for 15 minutes. Chill the eggs for at least two hours or put them in a bowl of ice-cold water for 20 minutes.

2. In a small mixing bowl, stir together the other ingredients. The easiest way to peel an egg is to peel it under cold, running water. Place it in an egg slicer; first one way and then the other so the egg is diced. Add to the bowl and stir, mashing the egg yolks.

3. Refrigerate until the next morning and assemble your sandwich then. (If you make it the night before, the bread will get soggy.)

Tools:

Medium mixing bowl
Paring knife, cutting board
Measuring spoons
Egg slicer (If you don’t have one, you can chop the eggs with a knife.)

-Anne Vassal

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by GL | 2/1/2016
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