Curried Egg Salad On Greens - cooking recipe

Ingredients

6 large eggs
1 tablespoon olive oil
1 large onion, diced
1 cup frozen peas, thawed
3/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1 lemon
1/4 cup light mayonnaise
1/2 teaspoon curry powder
2 stalks celery, sliced
1/4 cup loosely packed fresh parsley leaves, chopped
1 (5 -6 ounce) bag mixed baby greens
1/2 cup walnuts, toasted and chopped (I use pecans too)

Preparation

Hard cook eggs: Place eggs in 3-quart saucepan with enough water to cover by 1 inch. Heat water, just to boiling, on high; remove from heat. Cover saucepan and let eggs stand 15 minutes.
While eggs are cooking, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onion and cook about 20 minutes or until very tender and golden-brown, stirring occasionally. Stir in peas, 3/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper; cook 3 minutes longer, until peas are cooked. Remove skillet from heat.
When eggs are done, carefully pour off water and cool eggs in same pan in cold water, changing water occasionally, until eggs are easy to handle, about 5 minutes.
Meanwhile, from lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. In large bowl, stir lemon peel and juice with mayonnaise and curry powder.
Remove shells from hard-cooked eggs. Coarsely chop eggs and place in large bowl.
To bowl with eggs, add onion mixture, mayonnaise mixture, celery, and parsley; stir gently with rubber spatula to combine. If you like, cover and refrigerate egg salad 1 hour or until chilled.
To serve, place greens on 4 dinner plates; top with egg salad and sprinkle with chopped walnuts.