Curried Egg Salad With Pickled Beets Recipes

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CURRIED EGG SALAD



Curried Egg Salad image

Provided by Food Network Kitchen

Yield 2 sandwiches

Number Of Ingredients 9

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



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

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.

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

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

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

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.

PICKLED EGG SALAD SANDWICH



Pickled Egg Salad Sandwich image

A zippy change from an ordinary egg salad sandwich.

Provided by Phoebe

Categories     Main Dish Recipes     Sandwich Recipes

Time 15m

Yield 1

Number Of Ingredients 12

2 pickled eggs, cut into small pieces
2 tablespoons light mayonnaise
1 tablespoon minced celery
1 garlic dill pickle, minced
2 teaspoons capers
2 teaspoons minced chives
½ teaspoon pickled egg juice
1 dash hot pepper sauce
2 slices whole wheat bread
1 teaspoon butter, or to taste
1 red lettuce leaf
1 tomato, thinly sliced

Steps:

  • Mix pickled eggs, mayonnaise, celery, pickle, capers, chives, pickle juice, and hot pepper sauce together in a bowl.
  • Toast bread lightly; spread butter on both slices. Layer lettuce and tomato on 1 slice. Spread egg mixture on the other slice. Press sandwich together and cut in half.

Nutrition Facts : Calories 468.8 calories, Carbohydrate 36.2 g, Cholesterol 477.3 mg, Fat 26.1 g, Fiber 9.4 g, Protein 25.7 g, SaturatedFat 7.9 g, Sodium 1208.3 mg, Sugar 8.7 g

QUICK PICKLED EGGS AND BEETS



Quick Pickled Eggs and Beets image

Easy and simple way to make pickled beets and eggs. You can double the recipe for larger gatherings. This is my late grandmother's recipe and everyone loves it. Will keep in fridge for up to 2 weeks.

Provided by Cathy Swanson

Categories     Appetizers and Snacks     Pickled Egg Recipes

Time 4h30m

Yield 8

Number Of Ingredients 6

8 eggs
1 (15 ounce) can sliced beets with liquid
½ cup white vinegar
½ cup white sugar
½ cup water
½ teaspoon ground cinnamon

Steps:

  • Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.
  • In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil, and stir until sugar is dissolved. Pour over eggs. Cover, and chill for 4 hours or overnight.

Nutrition Facts : Calories 137 calories, Carbohydrate 16.8 g, Cholesterol 186 mg, Fat 5 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 1.6 g, Sodium 173.6 mg, Sugar 15.8 g

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