Egg Salad Deluxe

Name: Egg Salad Deluxe
Ingredients: 8 large eggs; 3 tablespoons olive oil; 1 medium onion, cut in half and thinly sliced; 10 ounces mushrooms, sliced; 2 medium stalks celery, finely chopped; 1/4 cup loosely packed fresh parsley leaves, chopped; 1/2 teaspoon salt; 1/4 teaspoon coarsely ground black pepper; 1 head Boston lettuce, leaves separated

9 ingredients

5 steps

Ingredients

8 large eggs
3 tablespoons olive oil
1 medium onion, cut in half and thinly sliced
10 ounces mushrooms, sliced
2 medium stalks celery, finely chopped
1/4 cup loosely packed fresh parsley leaves, chopped
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 head Boston lettuce, leaves separated

Directions

1

1. In 3-quart saucepan, place eggs and enough cold water to cover by at least 1 inch; heat to boiling over high heat. Immediately remove saucepan from heat and cover tightly; let stand 15 minutes. Pour off hot water and run cold water over eggs until easy to handle.
2

2. Meanwhile, in nonstick 12-inch skillet, heat 1 tablespoon oil over medium heat until hot. Add onion and cook, stirring occasionally, until tender and golden, 10 to 12 minutes. Increase heat to medium-high; add mushrooms and cook until mushrooms are golden and all liquid has evaporated, about 8 minutes.
3

3. Peel hard-cooked eggs and finely chop. In large bowl, combine eggs with mushroom mixture, celery, parsley, salt, pepper, and remaining 2 tablespoons oil; toss well.
4

4. To serve, line platter with lettuce leaves and top with egg salad.
5

Each serving:About 190 calories, 11g protein, 5g carbohydrate, 14g total fat (3g saturated), 283mg cholesterol, 290mg sodium