Curriedeggsalad Recipes

CURRIED EGG SALAD

Curried Egg Salad image

This is a quick and easy egg salad recipe...and it's just a little different than the usual. I hope you like it!

Provided by Aunt Cookie

Categories Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon curry powder
6 hard-boiled eggs, chopped
1 cup frozen peas, thawed
1/4 cup green onion, chopped
lettuce leaf
tomatoes, slices

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

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

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 RICE & EGG SALAD

Curried rice & egg salad image

Enjoy this lightly spiced rice and egg salad as a side dish at a summer barbecue or picnic. Top with toasted almonds, grated carrots and sliced cucumbers

Provided by Cassie Best

Categories Side dish

Time 37m

Number Of Ingredients 12

Ingredients

1 tbsp olive or rapeseed oil
1 onion , chopped
2 tbsp mild curry paste (we used korma paste)
1 tsp ground turmeric
300g basmati rice
50g raisins
1 chicken or vegetable stock cube
3 eggs
small bunch of coriander , leaves picked
30g flaked almonds , toasted
2 carrots , grated or finely shredded
½ cucumber , sliced

Steps:

Heat the oil in a large pan and cook the onion for 8-10 mins until soft and just turning golden. Boil the kettle. Stir the curry paste, ground turmeric, rice and raisins into the onions. Crumble over the stock cube and pour over enough boiled water from the kettle to cover the rice by ½cm (about 1 litre). Season with some salt. Bring to a gentle simmer, then cover the pan, reduce the heat to its lowest setting and cook for 2 mins more. Without taking off the lid, remove from the heat and leave to steam for 15 mins. This will give you perfect, fluffy rice.
Meanwhile, bring another pan of water to the boil and cook the eggs for 7 mins. Plunge into a bowl of cold water to stop them cooking and once cool, drain and halve.
Tip the rice into a container and chill for at least 1 hr, or up to two days. When you're ready to serve, scatter over the coriander and almonds, and top with the grated carrot, cucumber slices and eggs.

Nutrition Facts : Calories 491 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium

CURRIED EGG SANDWICHES

Curried Egg Sandwiches image

Delicious curried egg salad sandwiches guaranteed to fill you up.

Provided by xIndustrialLovex

Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

4 hard-cooked eggs, peeled and chopped
½ cup mayonnaise
1 teaspoon curry powder
salt and pepper to taste
8 slices bread

Steps:

Mix together mayonnaise and curry powder in a bowl. Gently stir in eggs, then season to taste with salt and pepper. Evenly divide between 4 slices of bread, top with remaining 4 slices.

Nutrition Facts : Calories 409.6 calories, Carbohydrate 27 g, Cholesterol 222.4 mg, Fat 28.9 g, Fiber 1.4 g, Protein 10.4 g, SaturatedFat 5.3 g, Sodium 704.3 mg, Sugar 3 g

CURRIED EGG SALAD

Curried Egg Salad image

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

Ingredients

4 hard-boiled eggs, peeled
1 teaspoon plain 2-percent-fat Greek yogurt
1/4 teaspoon extra virgin olive oil
2 teaspoons lemon juice, or to taste
1/2 teaspoon finely grated lemon zest
1/2 teaspoon sriracha, or to taste
1/4 teaspoon sherry vinegar, or to taste
1/3 teaspoon curry powder, or to taste
Kosher salt

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 EGGS

Curried Eggs image

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

Ingredients

6 eggs
4 tablespoons unsalted butter
1 medium onion, peeled and chopped
1 garlic clove, peeled and crushed
2 tablespoons curry powder
2 tablespoons tomato paste
3/4 cup water
1 tablespoon lemon juice
salt & freshly ground black pepper, to taste
1 lemon, zest of
2 tablespoons fresh flat-leaf parsley, chopped

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.

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.

CURRIED EGG SALAD

Curried Egg Salad image

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

Ingredients

1/3 cup mayonnaise
1 tablespoon fresh lime juice
1 1/2 teaspoons curry powder
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon cayenne
6 hard-boiled large eggs, chopped
1 cup diced (1/4-inch) Granny Smith apple (from 1 apple)
1/3 cup finely chopped red onion
1/4 cup chopped fresh cilantro

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.

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