Rate this recipe!
| Servings |
|
Ingredients
- 8 large eggs
- 1/3 cup high-quality mayonnaise or Vegenaise
- 1 tsp curry powder
- salt + pepper
- 4 leaves bibb lettuce
Ingredients
|
Rate this recipe!
|
Instructions
- Place eggs in a stock pot and cover with cold water. Place lid on pan. Over high heat, bring water to a boil. When water boils, turn off the burner and allow eggs to remain on the hot burner for about a minute. Then remove pan from hot burner and allow the eggs to sit in the covered pan for about 13 minutes.
- Remove eggs and place in an ice bath for easier peeling. Peel eggs and place them in a bowl. Add mayonnaise, curry powder, salt, and pepper. Serve in lettuce wraps or over a bed of greens.
When I did Summer Scupt I liked the proportions given, especially with the snacks. If I were to have this delicious egg salad as a snack, what would a healthy proportion be?
15 rice crackers
1/3 cup egg salad
?
Great question, Julie! That amount you suggested is perfect for a snack! 🙂
@janmacdonald14