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Curried Egg Salad Sandwiches

Curried Egg Salad Sandwiches


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Ingredients

  • 12 hard-boiled eggs, peeled, halved
  • 1 large green onion, finely chopped
  • 2 tablespoons minced fresh cilantro
  • 1/2 cup plus additional mayonnaise
  • 2 3/4 teaspoons curry powder
  • 1 small cucumber, peeled, cut lengthwise in half, seeded
  • 12 slices home-style or country white bread, toasted

Recipe Preparation

  • Scoop egg yolks into large bowl; mash well with fork. Finely chop egg whites; add to yolks. Mix in currants, green onion, and cilantro. Mix 1/2 cup mayonnaise and curry powder in small bowl; stir into egg mixture. Mix in more mayonnaise by tablespoonfuls if salad is dry. Season with salt and pepper. DO AHEAD Can be made 3 hours ahead. Cover; chill.

  • Thinly slice cucumber crosswise into half-rounds. Place slices on paper towels to drain. Arrange toast on work surface; spread each toast slice with mayonnaise. Divide salad among 6 toast slices; top each with cucumber slices and second toast slice. Cut sandwiches in half; serve.

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Recipe Summary

  • 1 dozen large eggs, at room temperature
  • ½ teaspoon finely grated orange zest, optional
  • 1 tablespoon freshly squeezed orange juice
  • 1 teaspoon Madras curry powder
  • ¼ teaspoon dry mustard
  • ½ cup mayonnaise
  • Salt and freshly ground pepper
  • 20 slices packaged white sandwich bread

Put the eggs in a large saucepan of cold water and bring to a vigorous boil. Cover, remove from the heat and let stand for 10 minutes. Drain the eggs and cool under running water, shaking the pan to lightly crack the shells. Transfer the eggs to a bowl of ice water and let stand until completely cold, about 15 minutes.

Peel the eggs and pat dry. Finely chop the eggs and transfer to a large bowl. Add the orange zest and juice along with the curry, dry mustard and mayonnaise. Season with salt and pepper and mash with a fork.

Arrange 10 slices of bread on a work surface and divide the egg salad among them, spreading it to the edges. Top with the remaining bread and trim off the crusts. Cut each sandwich in half. Transfer to a platter and serve.


50 Tea Sandwiches

Food Network Magazine has given an old-fashioned favorite a fun new twist.

Related To:

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Food Stylist: Anne Disrude Prop Stylist: Marcus Hay

1. Tomato-Cheddar Spread mayonnaise on white bread. Sandwich with sliced tomato, aged cheddar and watercress. Trim the crusts and cut into pieces.

2. Ham, Brie and Apple Spread softened butter and Dijon mustard inside a split loaf of French bread. Fill with deli ham, sliced Brie and sliced green apple. Cut into pieces.

3. Cucumber-Butter Mix 4 tablespoons softened butter, 1/2 teaspoon grated lemon zest and 1 tablespoon chopped fresh herbs. Spread on white bread and sandwich with sliced cucumber. Trim the crusts and cut into pieces.

4. Watercress-Butter Make Cucumber-Butter Sandwiches (No. 3) but fill with watercress instead of cucumber.

5. Grilled Shrimp-Ham Puree 1/4 cup jarred piquillo peppers with 3 tablespoons mayonnaise. Spread on white bread. Sandwich with grilled shrimp and sliced serrano ham. Trim the crusts and cut into pieces.

6. Steak au Poivre Mix 4 tablespoons each softened butter and chopped fresh herbs. Spread on baguette rounds. Top with thinly sliced steak and crushed peppercorns.

7. Pea-Prosciutto Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water in a blender season with salt and pepper. Spread inside a split loaf of focaccia and fill with prosciutto and shaved Parmesan. Cut into squares.

8. Olive-Focaccia Mix 1 cup chopped olives and 3 tablespoons chopped parsley. Drizzle the inside of a split loaf of focaccia with olive oil fill with the olive mixture and sliced provolone. Cut into squares.

9. Asparagus Mix 3 tablespoons softened butter with 1 tablespoon chopped fresh herbs. Spread on pumpernickel bread cut into rectangles. Slice cooked asparagus tips in half lengthwise lay on the bread and drizzle with lemon juice and olive oil. Top with chopped hard-boiled egg, salt and pepper.

10. Anchovy–Lemon Butter Mix 1 stick softened butter with 1 tablespoon grated lemon zest. Spread on white bread. Sandwich with anchovies, sliced tomato and Bibb lettuce. Trim the crusts and cut into pieces.

11. Salmon-Cucumber Spread softened cream cheese on white bread. Sandwich with smoked salmon and sliced cucumber. Trim the crusts and cut into pieces.

12. Shrimp Salad Mix 1 cup chopped cooked shrimp with 3 tablespoons mayonnaise, 1 teaspoon each grated lemon zest and juice, and 1 teaspoon each chopped chives, parsley and capers. Sandwich white bread with the shrimp salad and Bibb lettuce. Trim the crusts and cut into pieces.

13. Crab Salad Make Shrimp Salad Sandwiches (No. 12) with 1 cup crabmeat instead of shrimp. Add sliced avocado.

14. Curried Egg Salad Mix 3 chopped hard-boiled eggs, 3 tablespoons each chopped celery, red onion and cilantro, 2 teaspoons each dijon mustard and lime juice, and 1/4 cup mayonnaise. Cut white bread into pieces and spread with mango chutney. Sandwich with the egg salad.

15. Pesto Chicken Mix 2 teaspoons pesto with 2 tablespoons olive oil brush on thin baguette rounds. Top with sliced cooked chicken breast and halved grape tomatoes. Drizzle with more pesto oil.

16. Bresaola-Artichoke Mix 4 tablespoons softened butter and 1/4 cup chopped jarred artichoke hearts season with salt and pepper. Spread on thin baguette rounds. Top with sliced bresaola and drizzle with olive oil.

17. Country Pate Spread Dijon mustard on white bread. Layer country pate and chopped cornichons on top. Top with bread spread with butter. Trim the crusts and cut into pieces.

18. Peanut Butter–Bacon Spread peanut butter on white bread. Layer chopped cooked bacon and sliced banana on top. Top with bread spread with mayonnaise. Trim the crusts and cut into pieces.

19. Liverwurst-Onion Spread Dijon mustard on pumpernickel cocktail bread. Sandwich with liverwurst and sliced red onion.

20. Manchego-Quince Trim white toast crusts and cut the bread into pieces. Top with sliced manchego, quince paste and sliced almonds.

21. Mortadella-Watercress Spread softened butter on white bread. Sandwich with sliced mortadella and watercress. Trim the crusts and cut into pieces. Top with sliced olives.

22. Ham-Cornbread Mix 6 tablespoons softened butter, 2 teaspoons chopped scallion and 1 teaspoon honey. Spread on split mini corn muffins, and fill with sliced ham and pickled jalapenos.

23. Meatloaf-Tomato Spread mayonnaise on potato bread. Sandwich with sliced meatloaf and tomato jam. Trim the crusts and cut into pieces. Top with more jam.

24. Prosciutto-Fig Spread softened butter and fig jam on the inside of a split baguette. Fill with prosciutto, sliced pears and Bibb lettuce season with salt and pepper. Cut into pieces.

25. Camembert-Fig Toast brioche slices and cut into pieces. Spread with camembert cheese. Top with sliced fresh figs and candied walnuts.

26. Eggplant-Yogurt Fill mini pita halves with chopped grilled eggplant and diced cucumber. Add a dollop of Greek yogurt mixed with chopped mint.

27. Roast Beef–Horseradish Spread horseradish cream on rye cocktail bread. Sandwich with sliced cucumber, roast beef and watercress season with salt and pepper.

28. California Chicken Cut whole-wheat toast into pieces. Spread with green goddess dressing. Sandwich with sliced smoked chicken, sliced avocado, diced tomato and sprouts season with salt and pepper.

29. Salmon Salad Combine 1 cup flaked cooked salmon, 3 tablespoons each mayonnaise, chopped chives and dill, and 1 teaspoon each Dijon mustard and lemon juice. Layer the salmon salad and sliced radishes on pumpernickel bread. Trim the crusts and cut into pieces.

30. Smoked Turkey–Apple Brush the inside of a split baguette with softened butter. Fill with smoked turkey, cheddar cheese and sliced apple, and season with salt and pepper. Slice top with a dollop of apple jelly.

31. Cheddar-Pickle Spread mayonnaise on white bread. Sandwich with pickle slices and aged cheddar. Trim the crusts and cut into pieces, then press the edges in chopped parsley.

32. BLT Mix 1/3 cup each mayonnaise and finely chopped cooked bacon season with pepper. Spread on toasted white bread. Sandwich with sliced cherry tomatoes and baby greens. Trim the crusts and cut into pieces.

33. BLT Club Make BLT sandwiches (No. 32) but add deli-sliced turkey and make a double-decker sandwich.

34. Tuna Salad Combine 12 ounces drained canned tuna, 2 tablespoons each minced red onion and chopped niçoise olives, and 1/4 cup olive oil. Drizzle the inside of mini potato rolls with olive oil fill with the tuna salad and chopped hard-boiled egg. Cut in half.

35. Sweet Onion Spread softened butter on white bread. Top with thinly sliced sweet onion and season with salt top with bread and spread with mayonnaise. Trim the crusts and cut into pieces press the edges in chopped parsley.

36. Pate–Sour Cherry Spread sour-cherry preserves on sliced brioche. Sandwich with duck or goose liver pate. Trim the crusts and cut into pieces.

37. Smoked Trout Mix 4 tablespoons softened butter with 1 teaspoon grated lemon zest. Spread on pumpernickel bread. Sandwich with flaked smoked trout and sliced cucumber and onion. Trim the crusts and cut into pieces.

38. Radish-Anchovy Mix 3 tablespoons softened butter with 4 minced anchovies. Spread on white bread and sandwich with sliced radishes. Trim the crusts and cut into pieces.

39. Blue Cheese–Grape Spread soft blue cheese on pumpernickel or black cocktail bread. Top with thinly sliced red grapes.

40. Roasted Vegetable Spread goat cheese on the bottom half of a split baguette and sun-dried tomato pesto on the top half. Fill with roasted eggplant and zucchini slices and roasted red pepper strips. Cut into pieces.

41. Caprese Layer sliced fresh mozzarella, tomatoes and basil on a split focaccia loaf. Add salt, pepper and chopped, jarred artichoke hearts drizzle with olive oil. Wrap the sandwich in plastic and place a heavy skillet on top press for 30 minutes, then unwrap and slice.

42. Peas and Carrots Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water season with salt and pepper. Cut whole-grain toast into squares spread with the peas and top with shaved carrot. Drizzle with lemon juice and olive oil, sprinkle with grated parmesan and season with salt and pepper.

43. Strawberry–Cream Cheese Spread softened cream cheese on slices of date-nut bread and sandwich with sliced strawberries. Cut into pieces.

44. Pimiento Cheese Mix 2 ounces softened cream cheese, 1/2 cup each shredded cheddar and jack cheese, 1/4 cup mayonnaise, and salt and pepper to taste stir in 1/4 cup chopped pimientos. Sandwich on white bread. Trim the crusts and cut into pieces.

45. Chicken Salad Whisk 1/4 cup mayonnaise, 2 tablespoons each chopped shallot and tarragon, 2 teaspoons Dijon mustard, and salt and pepper stir in 1 cup shredded rotisserie chicken. Sandwich toasted white bread with the chicken salad, watercress and sliced cornichons. Trim the crusts and cut into pieces. Top with more cornichons.

46. Taleggio-Pear Brush softened butter inside a split baguette. Fill with fig jam, sliced pears, taleggio cheese, and salt and pepper. Cut into pieces.

47. Lemon-Berry Cut toasted English muffin halves into quarters. Spread with lemon curd and top with berries.

48. Cream Cheese and Jelly Sandwich softened cream cheese and raspberry or strawberry jelly between slices of whole-wheat bread. Trim the crusts and cut into pieces.

49. Ricotta-Orange Cut whole-wheat bread into squares. Sandwich with fresh ricotta cheese and orange marmalade.

50. Chocolate-Raspberry Sandwich chocolate-hazelnut spread and seedless raspberry jam between slices of white bread. Trim the crusts and cut into pieces.


HOW TO BOIL EGGS FOR EGG SALAD:

Having hard boiled eggs on hand for a quick breakfast or salads could not be easier. This foolproof stove top method for boiling eggs works perfect every time.

My method is simple, cover the eggs with water in a pot and bring it to a boil. Once the water boils you remove it from the heat and let it sit, covered for 20 minutes. The steam cooks the eggs resulting in perfectly cooked eggs with no cracks. Then simply drain, run under cold water and peel.


How to Serve Egg Salad

You can either serve this egg salad on its own or on toast and greens as open-faced sandwiches. To serve it as open-faced sandwiches, simply toast some bread slices (use keto bread if you’re on a low carb diet), place a layer of greens on each piece of toast, and top evenly with egg salad.

For greens, I recommend using either lettuce, arugula, Swiss chard, or spinach. Layering some greens between the bread and the egg salad is important, because doing so helps keep the bread from absorbing liquid from the egg salad and becoming soggy.


I don’t know if there’s anything much better on a hot summer day/evening than no heat up the kitchen option. And when that option is an egg salad sandwich, why not take it next level with this Easy Curried Egg Salad?


Stuff it in a pita with your fave veg, scoop it up with veggie sticks or just go classic with some good bread and maybe a side salad and you can’t go wrong…

About Easy Curried Egg Salad:

First of all, this is not your momma’s egg salad sandwich. This is spiked with simple curry flavors but beyond that, it has a little sweet and a little heat. Oh there’s still a little celery for crunch but there’s also a little finely diced jalapeno and the surprise ingredient? Raisins.

Don’t click away yet at the mention of raisins. They add just a touch of heft to the egg salad and honestly, in spite of what they do to balance the flavor, you might not even know they’re in there. My daughter (mid-thirties) didn’t, lol! She was munching away and was nearly done when I dropped the bomb. By the way, my son, who used to eat raisins used to have an aversion to them IN food. I called them “flavor bombs” when he got a little suspicious and asked what was in a dish!

If raisins really aren’t your thing, there are a few other things that can be added to this Egg Salad. Right away, grapes or diced mango come to mind. And of course, you can go the old fashioned way and use a little sweet pickle relish.

Making Easy Curried Egg Salad:

First of all, if you’re going to stuff this in a Pita like I did, it can be a little messy. One way to maintain a little control is to make your egg salad on the thick side. Usually, for half a dozen eggs I go with a quarter cup of mayo or Greek yogurt but with this recipe, I prefer to start out with three tablespoons. Only after it’s all finished do I consider whether or not I need to add in that last tablespoon.

The recipe is so easy and straightforward. Once the eggs are done, you’re home-free and I have several ways to make them right here on my site. There are classic Best Basic Eggs, Easy Peel Steamed Eggs, and of course, Instant Pot Eggs – and ya all know that I love love love my IP!

The only thing you need to decide is how much of the ingredients, like the curry and the jalapeno you want to add. I’d say go by personal taste for both, keeping in mind that the creamy egg concoction tends to dull the flavors just a bit. As far as that curry powder, I just use regular old grocery store curry if you’re using something more custom or something a bit stronger, like a Madras curry, make adjustments.


Recipe Summary

  • 6 hard-cooked egg yolks
  • 1 tablespoon white vinegar
  • 4 tablespoons unsalted butter, room temperature
  • 1/4 cup plain yogurt
  • 1 teaspoon curry powder
  • 2 tablespoons finely chopped jalapeno
  • 2 tablespoons chopped cilantro
  • Kosher salt and freshly ground pepper
  • 12 slices white bread, crusts removed
  • 2 to 3 mini cucumbers (or 1 English cucumber), thinly sliced into rounds

Mash egg yolks with vinegar until smooth. Stir in butter, yogurt, curry powder, jalapeno, and cilantro. Season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Spread on bread, layer with sliced cucumber, and cut into triangles.


Curried Egg Salad Sandwich

Egg salad is my very favorite sandwich — as I have mentioned a time or two. But even favorites need a new twist now and then. I like curry as in this Curried Chicken Salad. Mixing the two together in a Curried Egg Salad seemed the perfect marriage. I happened to have light and fluffy Kaiser rolls from my favorite grocery bake shop. A croissant would be great complement to egg salad, too.

I already had hard boiled eggs. Click the link to find instructions to make the easiest perfect hard boiled eggs. Use older eggs if you keep several dozen on hand as I do. Older eggs will peel much easier than the most recent ones. Mix the dressing first so the flavors can begin to meld. Slice and dice onions and celery, respectively. Stir them into the dressing so they are well distributed. Chop the eggs and mix them in gently. You can let set in the refrigerator for 2-3 hours to develop the flavors, before making and serving sandwiches. Or you can make up sandwiches and savor them right away as a hearty, healthy lunch. This dish can also be dressed up with curly lettuce and mini buns for a luncheon or a tea.



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