Egg Salad Deluxe

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   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.

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   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.

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   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.

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

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

* Per serving · 4 servings · Values may vary.

No additional tips available.