Curried Egg Salad With Caramelized Onions
Ready In: 35 mins
Serves: 8
Ingredients
- 2 tablespoons vegetable oil
- 1 1⁄2 lge onions, thinly sliced
- 1⁄2 teaspoon salt, plus more to taste
- 3⁄4 teaspoon sugar
- 3⁄4 teaspoon fresh ground black pepper
- 8 hard-cooked eggs, peeled
- 1⁄3 red onion, diced (optional)
- 3⁄4 medium red bell peppers (we used both) or 3⁄4 medium orange bell pepper, seeded and finely diced (we used both)
- 1 cup mayonnaise
- 3 tablespoons minced cilantro or 3 tablespoons flat leaf parsley
- 1 small green serrano chili, seeded and minced
- 1 -2 teaspoon hot Madras curry powder (use less, we used much less)
- 2 teaspoons prepared mustard
- 4 cups spinach leaves, loosely packed
Directions
- 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.
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