Spiced Egg Salad Recipes

CLASSIC EGG SALAD

Steps:

• Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.
• Carefully pour out the hot water; place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water; let stand until the eggs are room temperature, about 10 minutes. Gently crack the eggs all over and peel under running water. Dry the eggs, then chop into ¼-inch pieces.
• In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, pepper, and sugar. Add the chopped eggs, celery, scallions, and parsley. Using a rubber spatula, fold to combine. Taste and adjust seasoning, if necessary. Serve or refrigerate until ready to use. (If you refrigerate the egg salad, be sure to taste it again before serving and adjust the seasoning; I find the flavors mellow out a bit after some time in the fridge.)
• Make Ahead: The eggs can be cooked, peeled, and stored in an airtight container in the refrigerator 3 days ahead. If you keep the eggs in their shell, they can last for up to a week. The egg salad will keep well in a covered container in the fridge for about 3 days.
• Tip: When peeling an egg, start at the wider end -- there's usually a small air pocket in there, which makes the egg shell easier to remove.

SPICED PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• In a small bowl beat the egg white with the water. Stir in the pecans, mixing until well moistened.
• In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on prepared pan.
• Bake in preheated oven for 30 minutes, stirring once or twice. Be careful not to overcook and burn the nuts.

KALE, ROASTED CELERY ROOT, DEVILED EGGS AND SPICED ALMOND SALAD

Steps:

• For the garlic confit: Cut the tops off of the tip of the garlic heads, leaving the root ends intact. Add to a small saucepan and cover with the vegetable oil. Cook gently over medium-low heat until the oil is infused and the garlic is soft to the touch, about 45 minutes (it should not come to a simmer). Remove the garlic heads from the oil and allow to cool prior to removing the softened cloves. Squeeze out the cloves from their skins and mash slightly; set aside. Reserve the oil.
• For the deviled eggs: Lay the eggs flat in a saucepan and cover with water. Put the saucepan over medium-high heat and bring to a boil. Once at a boil, cover with a tight-fitting lid, turn the heat off and let the eggs sit for 12 minutes. Submerge or rinse in cold water until cooled.
• Peel the eggs, cut lengthwise and separate the yolks. Mash the yolks in a bowl with the melted butter, mayonnaise and mustard until smooth. Stir in the oil and season with salt and pepper. Put the filling into a piping bag, no tip needed. Season the egg white halves with salt and pepper and drizzle with some of the garlic oil. Refill the egg whites with the filling.
• For the spiced almonds: Preheat the oven to 250 degrees F.
• In a bowl, whisk the egg white until thick and frothy. Add the sugar, cayenne, 1/4 teaspoon salt and 1/4 teaspoon black pepper and stir to combine. Add the almonds and coat with the egg white mixture.
• Using a slotted spoon, transfer the nuts to a baking sheet. Bake until golden brown and crunchy, 15 to 20 minutes, stirring halfway. (Note: There will be way more spiced nuts than you need, but they hold up well in an airtight container.)
• For the roasted celery root: Raise the oven temperature to 400 degrees F.
• Toss the celery root with the coconut oil in a bowl and season with salt and pepper. Place on the outer perimeter of a baking sheet, which is where they will roast evenly, and roast until golden brown, about 20 minutes.
• For the creamy garlic vinaigrette: In a food processor, add the honey, garlic confit, mustard and egg yolks and pulse to combine. Add 1 1/2 teaspoons salt and 1 teaspoon pepper and pulse. Add the sherry vinegar and pulse to combine. Turn the speed to low and slowly drizzle in the oil. Turn off immediately after the last oil is combined. Taste and adjust the seasoning.
• Divide the kale into 4 parts. In a small bowl, place one-quarter of the kale and 1 tablespoon of the creamy garlic vinaigrette and toss to coat. Arrange on a plate, add 3 deviled egg halves, a small handful of spiced almonds and some roasted celery root. Repeat with the remaining ingredients to make 4 servings.
• Serve with the Spiced Biscuits and drizzle with another tablespoon of dressing.
• Combine the flour, baking powder, 1 tablespoon of the za'atar, the sugar and salt in a medium bowl using a whisk. Using a bowl scraper or your fingers, mix in the butter until the mixture resembles coarse meal; using your fingers will create a more cake-like texture. Make a well in the center and pour in the milk. Stir until just combined.
• Turn the dough out onto a floured surface and knead 5 or 6 times. Roll the dough into a 1-inch-thick disc and cut out biscuits using a 3-inch biscuit cutter. Make sure you don't twist the cutter otherwise you'll squish the sides and the biscuit won't rise. Knead the scraps together, re-roll and cut out biscuits until all the dough has been used.
• Place the biscuits bottom-side up on a baking sheet lined with parchment paper. Whisk together the vegetable oil with the remaining 1 tablespoon za'atar and brush the mixture on each biscuit. Bake until golden brown, 18 to 20 minutes.

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

Steps:

• Combine eggs, onion, mayonnaise, relish, celery flakes, mustard, chipotle powder, Greek seasoning, salt, pepper, lemon juice, and paprika in a bowl. Place in the refrigerator for 2 hours before serving.

SPICY EGG SALAD

Steps:

• Dice eggs - I use an egg slicer & pass egg through twice at 90 degree angles for regular dice.
• Stir in mustard, chile powder & mayo.
• Fold in celery & onion.
• Chill for 45 minutes.
• Taste - be ready for a little toasty kick! Add salt & black pepper if desired. Serve with lettuce & thinly sliced tomato on lightly toasted dark pumpernickel. Enjoy!

CURRIED EGG SALAD

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!

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.