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Recipe: Egg salad

Recipe: Egg salad
Egg salad (Glenn Koenig / Los Angeles Times)

Egg salad

Total time:

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10 minutes

Servings:

4 to 6

1/4 cup mayonnaise

1 to 2 teaspoons curry powder

1 tablespoon lemon juice

5 large caperberries, stemmed and finely sliced

4 hard-boiled eggs

Salt, pepper

1 tablespoon finely chopped chives

In a large bowl,

whisk together the mayonnaise, curry powder and lemon juice. Stir in the sliced caperberries, then fold in the eggs. Season with one-fourth teaspoon salt and one-eighth teaspoon pepper, or to taste. Serve garnished with the chives.

Each of 6 servings: 120 calories; 4 grams protein; 1 gram carbohydrates; 0 fiber; 11 grams fat; 2 grams saturated fat; 130 mg cholesterol; 1 gram sugar; 136 mg sodium.

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