Curried Egg Salad With Caramelized Onions Recipes

CURRIED EGG SALAD

Steps:

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

CURRIED EGG SALAD

Steps:

• In a medium bowl, stir together the mayo, salt and curry powder.
• Stir in the remaining ingredients until evenly coated with dressing.
• Cover and chill to blend flavors.
• If desired, serve on lettuce leaves and garnish with tomato slices.

CURRIED EGG SALAD

Steps:

• Boil eggs.
• Cover and let them sit for seven minutes.
• Then rinse with cold water.
• Combine yogurt, curry powder and salt in a bowl.
• Set aside.
• Crack and peel eggs, place in a medium mixing bowl. Add the curried yogurt, onions, apple, pecans, and chives.
• Mix with a fork lightly to keep some texture.
• If the salad is a little too dry, add more yogurt a little at a time.

CURRIED EGG SALAD

Steps:

• Boil and peel eggs. Slice, chop, or mash up the eggs- however you like it.
• Mix all ingredients together and chill in the fridge until you're ready to eat.
• Serve on lightly toasted bread with the usual sandwich accoutrements (lettuce, tomato).

CURRIED EGG SALAD ON GREENS

Steps:

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

CARAMELIZED ONION AND EGG SALAD

Steps:

• In a large skillet, heat oil over medium low heat.
• Add onions and cook, stirring occasionally, until golden, about 30 minutes.
• Peel, then mash the eggs with a potato masher or fork.
• Add onions, mayonnaise, and mustard, and mix well.
• Stir in the olives, season with salt and pepper.