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Categories: Salads, Vegetarian

Egg salad

Egg salad
Glenn Koenig / Los Angeles Times

Easter in Scandinavia, like many holiday celebrations in this part of the world, is a colorful patchwork of customs, including bits and pieces of a lot of things: Passover, the death and resurrection of Jesus Christ, the Easter bunny, cute ... Read more

Total time: 10 minutes | Serves 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

Step 1In 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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