Not Your Grandmas Egg Salad Curried Egg Salad With Shrim Recipes
NOT YO MOMMA'S EGG SALAD
This curried egg salad is kicked up a notch with olives, capers, and roasted red peppers.
Provided by yvonnelong
Categories Salad Egg Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Combine eggs, olives, roasted red peppers, and capers in a bowl. Stir mayonnaise and curry powder into egg mixture; season with salt and pepper.
Nutrition Facts : Calories 266.4 calories, Carbohydrate 2.2 g, Cholesterol 429.2 mg, Fat 22.6 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 5 g, Sodium 534 mg, Sugar 1.5 g
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.
NOT YOUR GRANDMA'S EGG SALAD (CURRIED EGG SALAD WITH SHRIM
** The 35 minute cook time is for the prep of the hard boiled eggs. I came up with this after making TeresaS's wonderful "Curried Stuffed Eggs". I have a hard time not taking recipes to the next step so I came up with this rather special take on egg salad. This is awesome as a salad, as a sandwich on a croissant or as a canapé. I really recommend you make this ahead - the flavor is so much better after it has had a chance to intermingle. *TeresaS's recipe called for Dijon mustard, but it turned out I didn't have any on hand, so I used lemon mustard and it was great, but the Dijon would be great too. The prep time is based on having hard cooked eggs on hand, otherwise plan on 35 additional minutes. ** The second time I made this, I added 2 spears of finally chopped Kroger brand Candied Dill pickles - really added to the flavor.
Provided by Sandy in Dayton
Categories Lunch/Snacks
Time 43m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the mayonnaise, curry powder, mustard, and cayenne together in a small bowl and set aside.(If you don't have lemony mustard, a squirt or two of lemon juice will add a nice zing).
- In a mixing bowl combine chopped eggs, celery, onions, and shrimp and season with pepper (I don't add salt as I feel the shrimp adds enough salt flavor, but that is a personal thing). Stir in the dressing and mix thoroughly - cover and refrigerate, the taste improves as it has a chance to blend.
- **If you do not have hard cooked eggs on hand, put eggs in pan with cold water, a pinch of salt, and a tablespoon of white vinegar. Once water comes to boil, cover, turn off heat and let simmer 20 minutes. Cover eggs with ice water for 10 minutes, drain, crack, and peel.
Nutrition Facts : Calories 179.9, Fat 11, SaturatedFat 2.7, Cholesterol 295.8, Sodium 459, Carbohydrate 4.8, Fiber 0.5, Sugar 1.7, Protein 14.8
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
This is a quick and easy egg salad recipe...and it's just a little different than the usual. I hope you like it!
Provided by Aunt Cookie
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together the mayo, salt and curry powder.
- Stir in the remaining ingredients until evenly coated with dressing.
- Cover and chill to blend flavors.
- If desired, serve on lettuce leaves and garnish with tomato slices.
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).
NOT MY GRANDMA'S CHICKEN SALAD
Make and share this Not My Grandma's Chicken Salad recipe from Food.com.
Provided by 4-H Mom
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Tear lettuce into small pieces and place into bowl.
- Add red pepper and onion.
- Add Ramen noodles.
- Add chicken and mayonaise.
- Mix well. Add Salt and Pepper for taste.
- Serve with tomatoes on your favorite bread and just by it self.
Nutrition Facts : Calories 319.5, Fat 19.7, SaturatedFat 5.1, Cholesterol 56.8, Sodium 361.3, Carbohydrate 20.4, Fiber 2.8, Sugar 4.1, Protein 16
SHRIMP EGG SALAD
This recipe was inspired by the open face shrimp sandwich served at Ikea's cafeteria and my love of deviled eggs.
Provided by MEISENBACH
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together the shrimp, eggs, mayonnaise and mustard. Spoon onto lettuce leaves to serve.
Nutrition Facts : Calories 291.9 calories, Carbohydrate 1.6 g, Cholesterol 438.6 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.3 g, SaturatedFat 3.6 g, Sodium 428.8 mg, Sugar 0.8 g
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.
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