Best 7 Curried Egg Salad On Greens Recipes
Tantalize your taste buds with a unique and flavorful twist on the classic egg salad - the Curried Egg Salad on Greens. This delectable dish combines the creaminess of eggs with the aromatic warmth of curry, creating a harmonious balance of flavors. Served atop a bed of crisp and refreshing greens, this salad offers a delightful interplay of textures and a vibrant burst of color.
The Curried Egg Salad on Greens recipe is accompanied by three additional variations that cater to diverse dietary preferences and culinary adventures. For those seeking a lighter option, the Curried Egg Salad with Greek Yogurt replaces mayonnaise with tangy Greek yogurt, resulting in a healthier and equally satisfying salad.
If you're a fan of Indian cuisine, the Curried Egg Salad with Mango Chutney will transport your palate to the vibrant streets of India. The addition of sweet and spicy mango chutney adds a layer of complexity and depth, creating an unforgettable flavor experience.
Lastly, the Curried Egg Salad Sandwich offers a portable and satisfying meal option for busy individuals. This sandwich features two slices of your favorite bread, generously filled with the curried egg salad and topped with fresh greens.
No matter which variation you choose, the Curried Egg Salad on Greens promises a delightful culinary journey that will leave you feeling satisfied and refreshed.
CURRIED EGG SALAD
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
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 takes a flavorful, spiced spin on this classic dish. It's the perfect combination of creamy and crunchy, with a hint of warm curry spices.
Provided by Lisa Bryan
Categories Salad
Time 25m
Number Of Ingredients 7
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!
Nutrition Facts : Calories 231 kcal, Carbohydrate 3 g, Protein 9 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 253 mg, Sodium 225 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CURRIED EGG SALAD
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
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 EGG SALAD
Provided by Food Network Kitchen
Yield 2 sandwiches
Number Of Ingredients 9
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
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
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
I was looking around for a curried egg salad recipe and couldn't find one that I liked...so I made my own! The addition of the sriracha sauce and green onion gives it a distinctly "ethnic" flavor and is a nice variation from your typical, boring egg salad. This is my new favorite recipe! Would be delicious made into little sliders for a brunch. I rarely/never measure, so this is my best estimation of amounts.
Provided by Teresa in CO
Categories Lunch/Snacks
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Boil and peel eggs. Slice, chop, or mash up the eggs- however you like it.
- Mix all ingredients together and chill in the fridge until you're ready to eat.
- Serve on lightly toasted bread with the usual sandwich accoutrements (lettuce, tomato).
CURRIED EGG SALAD
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
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.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make your curried egg salad shine. Use free-range eggs, crisp celery, and tender herbs.
- Don't overcook the eggs: Overcooked eggs will be tough and rubbery. Cook them just until they are set, about 10 minutes.
- Cool the eggs completely before chopping them: This will help prevent them from crumbling.
- Chop the eggs finely: This will help them distribute evenly throughout the salad.
- Use a light hand when mixing the salad: Overmixing will result in a mushy salad.
- Add the curry powder to taste: Start with a small amount and add more to taste. You can also use other spices, such as cumin, coriander, or turmeric.
- Serve the salad immediately: Curried egg salad is best when served fresh. However, you can store it in the refrigerator for up to 2 days.
Conclusion:
Curried egg salad is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover eggs. With its unique flavor and creamy texture, curried egg salad is sure to become a favorite in your home.
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