Spiced Egg Salad Recipes

THE BEST CLASSIC EGG SALAD RECIPE

Steps:

• Place the eggs in a large pot and fill with cold water until it covers the eggs by one inch. Put the pot on the stovetop over high heat and bring to a boil. The moment the water starts boiling, set the timer for 12 minutes. At exactly 12 minutes remove the pot from the heat, set it in the sink, and run cold water into the pot until the pot of water remains cold. Then add ice to the pot to chill the eggs all the way through. If you have time, put the eggs in the fridge for a few hours to chill - cold eggs peel easier than warm eggs.
• Tap the hard boiled eggs on the counter and roll gently to crack the shell all the way around. Peel the egg shells off. If you're having trouble, run them under cold water as you peel.
• Chop the hard boiled eggs into small pieces. Dice the celery and onions.
• Place all ingredients in a bowl and mix until combined. Chill in refrigerator for 30-60 minutes to allow seasonings to mature. Garnish with chives or your favorite fresh herbs.

SPICY EGG SALAD RECIPE

Steps:

• Combine the mayonnaise, Sriracha, Dijon mustard, fresh lemon juice, minced garlic, salt, cayenne, and black pepper in a small bowl. Whisk to combine.
• In a medium bowl, fold together the diced hard boiled eggs, sliced celery, chopped chives, and crumbled bacon. Then, fold in the sauce mixture.
• Cover and chill until ready to serve.

SPICY EGG SALAD

Steps:

• Add the eggs, jalapeno pepper, green onions and cheese to a mixing bowl and toss to combine.
• In a bowl, whisk together the mayonnaise, sour cream, cumin, mustard and salt and pepper to taste.
• Mix the sauce in with the egg mixture until well combined.
• Serve on lettuce wraps or your choice of keto breads.

SPICED EGG SALAD

Steps:

• Heat two tablespoons of the olive oil in a large saute pan over low heat.
• Add the peanuts and saute until golden, about five minutes.
• Stir in the chilies, onions and garlic, and saute until the onions are translucent, about five minutes.
• Add the paprika, ginger and chili powder and cook until fragrant, about two minutes.
• Transfer to a bowl.
• Gently fold in the eggs, tomatoes, cilantro, soy sauce, lime juice, the remaining two tablespoons olive oil and the salt.
• Serve at room temperature.

SPICY MOROCCAN EGGS

Steps:

• Heat the oil in a large, deep frying pan, and fry the onion and garlic for about 8 mins, stirring every now and then, until starting to turn golden. Add the harissa and ground coriander, stir well, then pour in the stock and chickpeas with their liquid. Cover and simmer for 5 mins, then mash about one-third of the chickpeas to thicken the stock a little.
• Tip the tomatoes and courgettes into the pan, and cook gently for 10 mins until the courgettes are tender. Fold in the spinach so that it wilts into the pan.
• Stir in the chopped coriander, then make 4 hollows in the mixture and break in the eggs. Cover and cook for 2 mins, then take off the heat and allow to settle for 2 mins before serving.