1 can (16 ounces) kidney beans, rinsed and drained
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 to 3/4 cup heavy whipping cream
In a skillet, saute onion in oil until tender. Stir in curry and lemon juice; cook and stir for 4 minutes. Set egg yolks aside; chop egg whites. In a bowl, combine egg whites, potatoes, kidney beans, salt, pepper and onion mixture. Pour cream over all; gently toss to coat.
Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Grate egg yolks; sprinkle over the top.