Curried Egg Salad In Mini Pitas Recipes

CURRIED EGG SALAD

Curried Egg Salad image

Curried egg salad takes a flavorful, spiced spin on this classic dish. It's the perfect combination of creamy and crunchy, with a hint of warm curry spices.

Provided by Lisa Bryan

Categories Salad

Time 25m

Number Of Ingredients 7

Ingredients

6 eggs (room temperature)
1/3 cup mayonnaise (or more for extra creaminess)
1/2 cup grated carrot (from one small carrot)
1 green onion (sliced)
1 teaspoon curry powder
salt and pepper (to taste)
2 tbs chopped parsley (for garnish)

Steps:

Bring a pot of water to a boil. Then turn the heat to low so there's no bubbles. Use a skimmer to slowly and gently place the eggs in the pot. Turn the heat back to high and boil the eggs for 12-14 minutes.
Transfer the eggs to an ice water bath for a few minutes to stop the cooking process and cool.
Once your eggs are cool to touch, peel and discard the eggs shells.
Cut the hard boiled eggs to your desired size (I prefer chunky).
Add the eggs, mayonnaise, grated carrots, green onion, curry powder, salt and pepper to bowl and stir all ingredients together. Sprinkle with parsley.
Serve on its own or in a wrap or sandwich and enjoy!

Nutrition Facts : Calories 231 kcal, Carbohydrate 3 g, Protein 9 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 253 mg, Sodium 225 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CURRIED EGG SALAD

Curried Egg Salad image

A curry kick gives this egg salad big appeal. We love it when the weather gets warm. -Joyce McDowell, West Union, Ohio

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 sandwiches.

Number Of Ingredients 8

Ingredients

1/2 cup mayonnaise
1/2 teaspoon ground curry
1/2 teaspoon honey
Dash ground ginger
6 hard-boiled large eggs, coarsely chopped
3 green onions, sliced
6 slices whole wheat bread
Optional: Tomato slices and cracked pepper

Steps:

Mix the first 4 ingredients; stir in eggs and green onions. Spread on bread. If desired, top with tomato and sprinkle with pepper.

Nutrition Facts : Calories 273 calories, Fat 20g fat (4g saturated fat), Cholesterol 188mg cholesterol, Sodium 284mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

CURRIED EGG SALAD

Curried Egg Salad image

Categories Salad Egg Mustard Picnic Vegetarian Lunch Mayonnaise Curry Gourmet Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4 to 6

Number Of Ingredients 11

Ingredients

1/4 cup bottled mayonnaise
3/4 teaspoon curry powder
1/8 teaspoon celery salt
3 to 4 drops of Tabasco, or to taste
3/4 teaspoon ground cumin
1 teaspoon Dijon-style mustard
1 tablespoon fresh lemon juice, or to taste
1 1/2 tablespoons bottled mango chutney, chopped
6 hard-boiled large eggs, chopped
1/4 cup finely chopped celery
3 scallions, chopped

Steps:

In a bowl stir together the mayonnaise, the curry powder, the celery salt, the Tabasco, the cumin, the mustard, the lemon juice, and the chutney. Stir in the eggs, the celery, and the scallions and season the salad with salt and pepper.

CURRIED CHICKEN SALAD IN MINI PITAS

Curried Chicken Salad in Mini Pitas image

Make and share this Curried Chicken Salad in Mini Pitas recipe from Food.com.

Provided by Lille

Categories Lunch/Snacks

Time 15m

Yield 8 pitas

Number Of Ingredients 9

Ingredients

4 tablespoons light mayonnaise
2 tablespoons mango chutney
1 teaspoon curry powder (or paste)
1 1/2 cups cooked chicken, finely diced (or a 350 gram can)
1/2 cup apple, finely diced
1/3 cup radish, finely diced
2 tablespoons green onions, finely diced
8 mini pita pockets
8 leaves lettuce

Steps:

In a bowl, blend mayonnaise, chutney and curry powder. Stir in chicken, apple, radishes and green onions. Season to taste with salt and pepper.
Line pitas with lettuce. Fill with chicken salad.

Nutrition Facts : Calories 152.7, Fat 4.6, SaturatedFat 0.9, Cholesterol 22.3, Sodium 233.2, Carbohydrate 17.9, Fiber 1.1, Sugar 1.7, Protein 9.3

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