Curried Egg Salad With Caramelized Onions Recipes

CURRIED EGG SALAD WITH CARAMELIZED ONIONS

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.

CURRIED EGG SALAD ON GREENS

Steps:

• Hard cook eggs: Place eggs in 3-quart saucepan with enough water to cover by 1 inch. Heat water, just to boiling, on high; remove from heat. Cover saucepan and let eggs stand 15 minutes.
• While eggs are cooking, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onion and cook about 20 minutes or until very tender and golden-brown, stirring occasionally. Stir in peas, 3/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper; cook 3 minutes longer, until peas are cooked. Remove skillet from heat.
• When eggs are done, carefully pour off water and cool eggs in same pan in cold water, changing water occasionally, until eggs are easy to handle, about 5 minutes.
• Meanwhile, from lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. In large bowl, stir lemon peel and juice with mayonnaise and curry powder.
• Remove shells from hard-cooked eggs. Coarsely chop eggs and place in large bowl.
• To bowl with eggs, add onion mixture, mayonnaise mixture, celery, and parsley; stir gently with rubber spatula to combine. If you like, cover and refrigerate egg salad 1 hour or until chilled.
• To serve, place greens on 4 dinner plates; top with egg salad and sprinkle with chopped walnuts.

CURRIED EGG SALAD

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.

CARAMELIZED ONION AND EGG SALAD

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

Steps:

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