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Egg Salad Deluxe
Recipe By: DoloresHaze
Categories: Salads
8 large eggs
3 tablespoons olive oil
1 medium onion -- cut in half and thinly sliced
10 ounces mushrooms -- sliced
2 medium celery stalks -- finely chopped
1/4 cup fresh parsley -- chopped
1/2 tablespoon salt
1/4 teaspoon black pepper
1 head butterhead lettuce -- leaves separated
1. Hard-cook eggs; cool under cold running water until easy to
handle.
2. Meanwhile, in nonstick 12-inch skillet, heat 1 tablespoon oil
over medium heat until hot. Add onion and cook 10 to 12 minutes
until tender and golden, stirring occasionally. Increase heat to
medium-high, add mushrooms and cook 8 minutes or until mushrooms
are golden.
3. Remove shells from hard-cooked eggs. Finely chop eggs. In large
bowl, toss eggs with mushroom mixuture, celery, parsley, salt,
pepper, and remaining 2 tablespoons oil.
4. To serve, line platter with lettuce leaves and top with salad.
Makes 6 main-dish servings
1034 Calories (kcal); 78g Total Fat; (66% calories from fat); 54g Protein;
34g Carbohydrate; 1496mg Cholesterol; 3742mg Sodium |
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