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Recipe: Egg salad

April 21, 2011
  • Glenn Koenig / Los Angeles Times
Glenn Koenig / Los Angeles Times (ljoq0fnc )

Egg salad

Total time: 10 minutes

Servings: 4 to 6


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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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