CURRIED EGG SALAD
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
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 SANDWICH RECIPE
Curry and onion powder add an exotic heat to the traditional egg salad sandwich, making it fit for an every day breakfast, lunch or elegant brunch.
Provided by Heidi
Categories Sandwich
Time 20m
Number Of Ingredients 8
Steps:
- Place the eggs in a saucepan and fill with water to cover the eggs by 1/2 inch or up to the first knuckle on your finger. Bring to a boil, cover and reduce to simmer for 12 minutes. Immediately transfer eggs to a bowl filled with ice and water and cool. Peel the eggs as you run them under cold water.
- Slice the eggs and place in a large bowl. Mash the eggs with a fork and set aside.
- In a small bowl mix the mayonnaise with the curry powder, onion powder, kosher salt and ground pepper. Add more seasonings to taste.
- Mix the curry mayonnaise into the mashed eggs and season to taste.
- Toast the bread and spread with butter if desired. Divide the egg salad evenly among the 4 pieces of bread and top with the watercress and radish sprouts. Top with bread if desired.
Nutrition Facts : Calories 437 kcal, Carbohydrate 26 g, Protein 16 g, Fat 30 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 350 mg, Sodium 685 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 19 g, ServingSize 1 serving
CURRIED EGG SALAD WITH PICKLED BEETS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil, then reduce the heat and gently simmer 10 minutes. Fill a large bowl with ice water. Drain the eggs and transfer to the ice water; let cool 5 minutes. Peel and chop the eggs and transfer to another large bowl.
- Meanwhile, toast the curry powder in a small dry skillet over low heat, stirring often, about 1 minute. Let cool. Sprinkle over the eggs and add the mayonnaise, mustard, 1/2 teaspoon salt and a few grinds of pepper. Gently stir to combine. Stir in the chopped celery and chives.
- Top the bread with the lettuce leaves, then the egg salad, radishes and sprouts; sprinkle with the celery leaves and more chives. Serve with the beets.
Nutrition Facts : Calories 450, Fat 28 grams, SaturatedFat 6 grams, Cholesterol 473 milligrams, Sodium 903 milligrams, Carbohydrate 31 grams, Fiber 6 grams, Protein 20 grams, Sugar 11 grams
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
Provided by Food Network Kitchen
Yield 2 sandwiches
Number Of Ingredients 9
Steps:
- In a large bowl mash eggs with a fork. Stir in diced celery and red pepper. In a separate bowl mix together the mustard, mayonnaise, roasted garlic, curry powder, salt and pepper. Add dressing to eggs, mix well. Mound 1/2 of mixture to make each sandwich on 1/3 of ciabatta.
CURRIED EGG SALAD ON WHOLE WHEAT BREAD
Provided by Melissa d'Arabian : Food Network
Time 15m
Yield 12 tea sandwiches
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the Greek yogurt, mayonnaise, curry powder, to taste, and stir well to combine. Add the eggs and green onions and season with salt and pepper. Gently fold the eggs into the yogurt mixture and taste for seasoning.
- Lay 3 slices of bread on the work service. Divide the curried egg salad evenly among the bread slices, and top each slice with 1 piece red leaf lettuce. Top with the remaining slices of bread. Cut the sandwiches into quarters and serve immediately.
Nutrition Facts : Calories 70 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 61 milligrams, Sodium 135 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 5 grams, Sugar 1 grams
CURRIED EGG SALAD
Categories Salad Egg Picnic Vegetarian Quick & Easy Lunch Curry Gourmet Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Whisk together mayonnaise, lime juice, curry powder, mustard, salt, and cayenne in a bowl until combined. Add eggs, apple, onion, and cilantro and stir to combine.
CURRIED EGGS
Make and share this Curried Eggs recipe from Food.com.
Provided by Outta Here
Categories Curries
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Hard boil the eggs, using your favorite method. Cool slightly and peel. Cut them in half lengthwise.
- Melt the butter in a frying pan and saute the onion and garlic, until onion is just soft.
- Stir in the curry powder, tomato paste, water, lemon juice, salt and pepper. Allow the mixture to cook over a low heat until it is just bubbling.
- Add egg halves to onion mixture and stir gently, until reheated through. Add a little more water if sauce gets too thick.
- Add lemon zest and parsley. Stir again and serve while hot.
EASY CURRIED EGGS ON TOAST
Comfort food from college days...remembered and reinvented. And a pretty good way to use up extra hard boiled eggs too! (Adapted from BarbaraK's wonderful Creamed Tuna On Toast recipe.)
Provided by So Cal Gal
Categories Lunch/Snacks
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, over low-medium heat, melt/combine unsalted butter and olive oil; then whisk in whole wheat pastry flour.
- Slowly add nonfat milk, whisking constantly to avoid lumps--and continue to cook and whisk until sauce is smooth and thickened.
- Stir in chopped hard-boiled eggs, curry powder, salt, and freshly ground black pepper, and cook until thoroughly warmed; then remove from heat and cover.
- Toast whole wheat bread, top with curried egg mixture, and serve.
CURRIED EGG SALAD SANDWICHES
Categories Sandwich Egg Vegetarian Quick & Easy Curry Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Scoop egg yolks into large bowl; mash well with fork. Finely chop egg whites; add to yolks. Mix in currants, green onion, and cilantro. Mix 1/2 cup mayonnaise and curry powder in small bowl; stir into egg mixture. Mix in more mayonnaise by tablespoonfuls if salad is dry. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.)
- Thinly slice cucumber crosswise into half-rounds. Place slices on paper towels to drain. Arrange toast on work surface; spread each toast slice with mayonnaise. Divide salad among 6 toast slices; top each with cucumber slices and second toast slice. Cut sandwiches in half; serve.
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