Warm Curried Egg Salad

This salad combines hard cooked eggs, celery, parsley, green onion, bell pepper, and almonds, with a dressing of mayonnaise, yogurt, and curry paste.

Ingredients:

• 1 dozen hard cooked eggs (Perhaps leftover from an Easter egg hunt?)
• 2 cups diced celery
• 1 cup chopped or slivered almonds
• 1 cup chopped flatleaf parsley
• 1 cup chopped green onions
• 1 red bell pepper, diced
• 1 cup mayonnaise
• 1 cup lowfat plain yogurt
• 2 Tbs. curry paste (or as desired)
• Toast points (dark bread or sliced baguette)

Directions:

Chop eggs and mix with all other ingredients, except the toast points or bread. Place in microwave safe dish and cover. Cook on high for 2 minutes to heat; serve warm with bread.

Number of Servings: 6

Notes from the Cook: To make this especially pretty, serve it in a festive dish with the bread lined up around the edges. Sprinkle the top with paprika (or if you're really adventurous, use cayenne!) Also, sprinkle a little extra chopped parsley or green onion on the top.