Curried Egg Salad With Pickled Beets Recipes

Steps:

• Scrub and peel the beets. Peel and slice the onions. Put the beets and onions in a medium size saucepan and cover with water. Add the peppercorns, cloves and bay leaf and simmer over medium-heat for about 30 minutes or until the beets are semi soft. Remove from heat and cool. Add the sugar and the vinegar. Add the hard-boiled eggs. Refrigerate and cool overnight.
• Whisk together the Dijon, honey, vinegar, tarragon, and salt and pepper and set aside.
• Arrange romaine, bacon, chicken, Gorgonzola, avocado, eggs, and beets and onions on a plate and serve next to a small side dish of dressing.

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.

Steps:

• Cut off the leaves from the beets leaving 1 inch of stem attached. Do not trim the taproot. Scrub the beets to remove any dirt. Put them in a large saucepan and cover with cold water by about 2 inches. Bring to a boil, lower the heat, cover, and simmer until fork tender, about 25 to 30 minutes. Drain.
• When cool enough to handle, trim, and peel the beets. Slice into rounds and toss in a medium bowl with the onion.
• In a small saucepan bring the sugar, vinegar, water, and salt to a boil. Stir to dissolve the sugar and salt and immediately pour over the beets and onion. Refrigerate overnight before serving.

Steps:

• Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar. , In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool., Cover tightly and refrigerate for at least 24 hours before serving.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add beets, cover, and steam until tender, about 10 minutes. Let cool; trim, peel, and dice beets. Transfer into a bowl.
• Place eggs, apple, walnuts, mayonnaise, parsley, and salt into bowl with beets; toss to combine. Spread salad onto bread slices to serve.

Steps:

• Mix the first 4 ingredients; stir in eggs and green onions. Spread on bread. If desired, top with tomato and sprinkle with pepper.