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Endive Egg Salad

Endive Egg Salad
You can never have too many side dish recipes, so give Endive Egg Salad a try. Watching your figure? This gluten free, dairy free, whole 30, and vegetarian recipe has 227 calories, 12g of protein, and 19g of fat per serving. This recipe serves 2. Head to the store and pick up salt and pepper, eggs, green onion, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

1
Place eggs in single layer in 2-quart saucepan. Cover with cold water at least 1 inch above eggs. Cover saucepan; heat to boiling.
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WaterWater
EggEgg
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Sauce PanSauce Pan
2
Remove from heat; let stand covered 15 minutes.
3
Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
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Ice CubesIce Cubes
WaterWater
EggEgg
4
To peel, gently tap each egg on countertop until entire shell is finely crackled.
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EggEgg
5
Roll gently between hands to loosen shell. Starting at large end, peel egg under cold water to help remove shell.
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WaterWater
RollRoll
EggEgg
6
In medium bowl, chop eggs with knife or pastry blender.
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EggEgg
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BlenderBlender
KnifeKnife
BowlBowl
7
Add mayonnaise, curry powder, salt and pepper; mix with fork until blended. Spoon egg salad into endive leaves; sprinkle with onion.
Ingredients you will need
Salt And PepperSalt And Pepper
Curry PowderCurry Powder
MayonnaiseMayonnaise
Egg SaladEgg Salad
EndiveEndive
OnionOnion
DifficultyMedium
Ready In35 m.
Servings2
Health Score4
Dairy FreeGluten FreeVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
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