Curried Egg Salad

A creamy egg salad prepared with Egg Beaters, curry dressing, grapes, celery and almonds

Hands On: 25 | Total: 25 | Makes: 4 servings (1/2 cup each)

Ingredients:

  • PAM® Original No-Stick Cooking Spray
  • 1 cup Egg Beaters® Original (1 cup = 8 oz)
  • 2 tablespoons fat free mayonnaise
  • 2 tablespoons plain nonfat yogurt
  • 1/4 teaspoon curry powder

Ingredients (Continued):

  • 1 cup seedless red grapes, cut into halves
  • 1/4 cup chopped celery
  • 2 green onions, sliced
  • 4 Boston lettuce leaves
  • 2 tablespoons slivered almonds, toasted

Directions

  1. Spray a 2-cup glass measuring cup with cooking spray. Add Egg Beaters; cover. Microwave on HIGH 1 minute; stir with a fork. Microwave an additional 45 seconds or until center is set.
  2. Place cooked Egg Beaters in medium bowl; toss with a fork until broken into bite-size pieces. Let stand 15 minutes or until cool.
  3. Add mayonnaise, yogurt, curry powder, grapes, celery and onions; mix lightly. Serve on lettuce leaves. Sprinkle evenly with almonds.