Curried Olive Egg Salad Recipes

Steps:

• Set the eggs to hard boil. I put the eggs in a small pan of water, bring to a boil. Turn off the stove, but leave the pan on the burner and cover. Let sit for 18 minutes. When the timer goes off, drain the hot water, and run cold water over the eggs. Let cool, then dice the eggs.
• While the eggs are getting hard boiled, get everything else ready. Finely chop the olives. I use the queen sized green pimento stuffed olives. Cube the pickle. I used 2 petite dill pickles, or probably half (or maybe less) of a regular sized pickle.
• Add the ground mustard, salt and pepper to taste. Add enough mayonnaise to your desired consistency. I enjoyed this on toasted white bread. YUM!

Steps:

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

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.

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:

• Chop eggs into large rough pieces and put in a medium bowl. Add scallions and celery and season with salt and pepper. Add olives, red pepper, parsley and olive oil. Toss to combine and mash lightly with a fork to amalgamate. (Combine just before serving to keep the mixture fresh looking.)
• Lay bread slices on a work surface and butter each generously. Spread 2 or 3 tablespoons egg mixture on each. Top each slice with a few arugula leaves.
• Cut each slice in half diagonally and serve. If desired, cut into bite-size pieces.

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.

Steps:

• 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. (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.