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Curried egg salad with pickled beets

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Ingredients

Adjust Servings:
5 ea Large Egg
1/2 tbsp Curry powder
2 tbsp Mayonnaise
1/2 tbsp Yellow mustard
Salt and Pepper
1 stalk Celery, finely chopped
1 tbsp Chives - Fresh
2 slices Pumpernickel bread - toasted
4 leaves Boston lettuce
1/4 cup Radish - thin sliced
3/4 cup Alfalfa sprouts
8 oz Beets - pickled

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Curried egg salad with pickled beets

Features:
    Cuisine:

    For an easy and light summer lunch or dinner, try this all vegetarian salad. This light curried egg salad with pickled beets is just delightful and summery with an egg salad sitting on a bed of toasted pumpernickel and Boston lettuce.

    • 30 minutes
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Steps

    1
    Done

    Place the eggs in a saucepan of cold water, covering by about an inch. Bring to a boil then reduce the heat and simmer for 10 minutes.

    2
    Done

    Prepare a large bowl with ice water. Drain the eggs and place in the ice water for about 5 minutes.

    3
    Done

    Peel and chop the eggs and place in a large bowl.

    4
    Done

    Toast the curry powder in a small dry skillet on low for 1 minute and allow to cool.

    5
    Done

    Sprinkle the curry powder over the eggs then, add the mayonnaise, mustard, salt and pepper and gently stir to mix. Stir in the chopped celery and chives.

    6
    Done

    Cut the toasted bread in half and top with the lettuce leaves, followed by the egg salad, radishes and sprouts. Top with the celery leaves and a sprinkling of chives. Add the beets to the side and serve.

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