Food

Recipe: Egg salad

CookingLifestyle and Leisure


Egg salad

Total time: 10 minutes

Servings: 4 to 6


Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here.



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.

Copyright © 2014, Los Angeles Times
Related Content
CookingLifestyle and Leisure
Comments
Loading