Curried Egg Salad With Caramelized Onions

CURRIED EGG SALAD WITH CARAMELIZED ONIONS



Curried Egg Salad With Caramelized Onions image

This dish was part of a menu that Monica Bhide had where she had eighteen guests, eight different diets,- and one cook to try and please them all. Monica's newest cookbook is Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen (Simon & Schuster, 2009) ." I took it as a challenge! I like to throw dinner parties and I pride myself on creating memorable meals.I wrote cookbooks, damn it. So what if the Jack Spratt nursery rhyme was coming to life in my house.(Remember Jack Spratt could eat no fat, his wife could eat no lean.)" So it was with this fervor that she had a great party even though she swore that next time she was ordering pizza! AARP Magazine, May & June, 2009 edition. I tweaked it a bit, personal preference.

Recipe From food.com

Provided by Manami

Categories     Spinach

Time 35m

Yield 8 serving(s)

Number Of Ingredients: 14

2 tablespoons vegetable oil
1 1/2 lge onions, thinly sliced
1/2 teaspoon salt, plus more to taste
3/4 teaspoon sugar
3/4 teaspoon fresh ground black pepper
8 hard-cooked eggs, peeled
1/3 red onion, diced (optional)
3/4 medium red bell peppers (we used both) or 3/4 medium orange bell pepper, seeded and finely diced (we used both)
1 cup mayonnaise
3 tablespoons minced cilantro or 3 tablespoons flat leaf parsley
1 small green serrano chili, seeded and minced
1 -2 teaspoon hot Madras curry powder (use less, we used much less)
2 teaspoons prepared mustard
4 cups spinach leaves, loosely packed

Steps:

  • Caramelize the onion: heat the oil in a medium skillet over medium heat.
  • Add the sliced onion and salt and sauté for 3 to 5 minutes, until the onion becomes translucent.
  • Add the sugar and black pepper and cook until the onion is golden brown.
  • Divide the onions.
  • Set aside until the rest of the salad is ready.
  • In a large bowl, mash the boiled eggs with a fork.
  • Add 1/2 the caramelized onions diced and bell pepper and mix well.
  • (Optional) add the 1/3 diced onion.
  • In a separate bowl, combine the mayonnaise, cilantro or parsley, chili, curry powder, and salt to taste.
  • Mix well.
  • Add the mustard and mix well until combined.
  • Add the dressing to the eggs and mix.
  • Divide the spinach leaves among 8 plates.
  • Heap the egg salad evenly onto each plate.
  • Top with the caramelized onions and serve.


CARAMELIZED ONION AND EGG SALAD



Caramelized Onion and Egg Salad image

From Vegetarian Times magazine, yet another twist on egg salad. :) Cooking time includes time to cook the eggs.

Recipe From food.com

Provided by GoKittenGo

Categories     Spreads

Time 50m

Yield 4 serving(s)

Number Of Ingredients: 7

4 teaspoons olive oil
2 cups onions, chopped
6 large eggs, hard boiled
2 teaspoons mayonnaise
2 teaspoons Dijon mustard
1 tablespoon oil-cured black olive, chopped
salt and pepper

Steps:

  • In a large skillet, heat oil over medium low heat.
  • Add onions and cook, stirring occasionally, until golden, about 30 minutes.
  • Peel, then mash the eggs with a potato masher or fork.
  • Add onions, mayonnaise, and mustard, and mix well.
  • Stir in the olives, season with salt and pepper.


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

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 sandwiches.

Number Of Ingredients: 8

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
Calories 273 calories
Fat20g fat (4g saturated fat)
Cholesterol188mg cholesterol
Sodium284mg sodium
Carbohydrate14g carbohydrate (2g sugars
Fiber2g fiber)
Protein10g protein.

Steps:

  • Mix the first 4 ingredients; stir in eggs and green onions. Spread on bread. If desired, top with tomato and sprinkle with pepper.


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

Recipe From bbcgoodfood.com

Provided by Cassie Best

Categories     Side dish

Time 37m

Number Of Ingredients: 12

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
Calories491 calories
Fat15 grams fat
SaturatedFat2 grams saturated fat
Carbohydrate70 grams carbohydrates
Sugar15 grams sugar
Fiber5 grams fiber
Protein16 grams protein
Sodium1.3 milligram of sodium

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.




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