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1
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.
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2
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.
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3
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.
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4
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.
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5
Remove shells from hard-cooked eggs. Coarsely chop eggs and place in large bowl.
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6
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.
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7
To serve, place greens on 4 dinner plates; top with egg salad and sprinkle with chopped walnuts.
