CURRIED EGG SALAD
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
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 WITH CARAMELIZED ONIONS
This dish was part of a menu that Monica Bhide had where she had eighteen guests, eight different diets,- and one cook to try and please them all. Monica's newest cookbook is Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen (Simon & Schuster, 2009) ." I took it as a challenge! I like to throw dinner parties and I pride myself on creating memorable meals.I wrote cookbooks, damn it. So what if the Jack Spratt nursery rhyme was coming to life in my house.(Remember Jack Spratt could eat no fat, his wife could eat no lean.)" So it was with this fervor that she had a great party even though she swore that next time she was ordering pizza! AARP Magazine, May & June, 2009 edition. I tweaked it a bit, personal preference.
Provided by Manami
Categories Spinach
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Caramelize the onion: heat the oil in a medium skillet over medium heat.
- Add the sliced onion and salt and sauté for 3 to 5 minutes, until the onion becomes translucent.
- Add the sugar and black pepper and cook until the onion is golden brown.
- Divide the onions.
- Set aside until the rest of the salad is ready.
- In a large bowl, mash the boiled eggs with a fork.
- Add 1/2 the caramelized onions diced and bell pepper and mix well.
- (Optional) add the 1/3 diced onion.
- In a separate bowl, combine the mayonnaise, cilantro or parsley, chili, curry powder, and salt to taste.
- Mix well.
- Add the mustard and mix well until combined.
- Add the dressing to the eggs and mix.
- Divide the spinach leaves among 8 plates.
- Heap the egg salad evenly onto each plate.
- Top with the caramelized onions and serve.
CARAMELIZED ONION AND EGG SALAD
From Vegetarian Times magazine, yet another twist on egg salad. :) Cooking time includes time to cook the eggs.
Provided by GoKittenGo
Categories Spreads
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
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.
CURRIED EGG SALAD
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
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 EGG SALAD ON GREENS
This up-dated egg salad gets its kick from curry powder and caramelized onions. Serve this salad on a bed of summer greens for a fast and flavorful main meal or side salad. This is a Good Housekeeping recipe.
Provided by CarolAT
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
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.
CURRIED EGG SALAD
Here is a recipe our colleague Jeff Gordinier got from the New York chef Jesse Schenker in the process of writing an article about Mr. Schenker's efforts to lose weight. It is for a much lighter version of the egg salad you may ordinarily make, with Greek yogurt standing in for mayonnaise and a number of egg yolks held back from the finished dish. But it is important to note that you don't have to do that. You can make this dish with all the yolks if you like, and pile the result into the midst of a green salad or on top of a roll, and you'll have a fine meal indeed.
Provided by The New York Times
Categories easy, lunch, quick, main course
Time 10m
Yield About 1 cup
Number Of Ingredients 9
Steps:
- In a mixing bowl, combine one of the eggs with the whites of the three remaining eggs. (Discard the three yolks or reserve for another use.)
- Using a fork, chop or lightly mash the eggs. Add the yogurt, olive oil, lemon juice, lemon zest, sriracha, vinegar and curry powder. Season with a pinch of kosher salt.
- Mix well and adjust seasonings as needed. If desired, spread egg salad on any healthful fiber cracker with single-digit carbohydrates per serving (in grams), and top with sliced cucumber.
CURRIED ONIONS
Make and share this Curried Onions recipe from Food.com.
Provided by Sonya01
Categories Asian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash and finely chop onions.
- Heat oil in a pan on medium heat; add the onions and turmeric powder. Cook the onions until golden brown; add curry powder or paste and mix well. Turn off heat after 2 minutes.
- Add chopped coriander leaf. Serve with pita bread or toast.
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EGG SALAD WITH CARAMELIZED ONIONS RECIPE | COOKSHIDEOUT
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5/5 (5)Calories 245 per servingCategory Salad
- Heat 1tbsp oil in a medium sauté pan; add chopped onions and cook on low flame, stirring occasionally until onions are nicely browned (not burned) and caramelized, takes about 15-20 minutes.
- Add the minced garlic and thyme; cook for couple of minutes. Season the onions with salt and pepper. If the onions start to stick to the pan, add a couple of tablespoons of water and scrape up the brown bits. Once completely cooked, set the onions aside until cooled.
- Add cooled caramelized onions, mayo, mustard, hot sauce, salt and pepper to the eggs and mix gently to incorporate.
CURRIED EGG SALAD - FAMILY FOOD ON THE TABLE
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4.5/5 (32)Calories 161 per servingCategory Salads
- Bring water to a boil over high heat. Turn off heat, cover the pan and let the eggs sit for 20 minutes.
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