Curried Egg Salad In Mini Pitas Recipes

CURRIED EGG SALAD

Curried Egg Salad image

Provided by Food Network Kitchen

Yield 2 sandwiches

Number Of Ingredients 9

Ingredients

6 hard boiled eggs
1 stalk celery, finely diced
1/2 red bell pepper, seeded and finely diced
1 heaping teaspoon Dijon mustard
1/4 cup mayonnaise
2 cloves roasted garlic
2 teaspoons curry powder
Salt and pepper, to taste
1 ciabatta, sliced in thirds and halved

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 IN MINI PITAS

Curried Egg Salad in Mini Pitas image

Provided by Bon Appétit Test Kitchen

Categories Bread Egg Appetizer Quick & Easy Graduation Curry Party Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 16

Number Of Ingredients 12

Ingredients

1/4 cup mayonnaise
2 tablespoons scallion, thinly sliced
1 tablespoon shallot, minced
1 1/2 tablespoons apple cider vinegar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon (heaping) curry powder
1/4 teaspoon ground cumin
4 large hard-boiled eggs, chopped
1 medium Granny Smith apple, peeled and cut into 1/8-inch cubes
Kosher salt and freshly ground pepper
8 mini pita pockets, halved
Watercress sprigs

Steps:

Whisk mayonnaise, scallion, shallot, apple cider vinegar, mustard, curry powder, and cumin in a large bowl. Fold in eggs and apple. Season with kosher salt and freshly ground pepper.
Fill pita pockets with about 1 Tbsp. egg salad each. Top pita sandwiches with watercress sprigs.

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

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.

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