Spiced Egg Salad Recipes
SPICY EGG SALAD
Egg salad with a little kick! Adjust the chile powder to your liking - start with less if you're not an affirmed chilehead & then increase as desired. Let egg salad rest 30 to 45 minutes after making final pepper addition to let flavors meld.
Provided by Busters friend
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Dice eggs - I use an egg slicer & pass egg through twice at 90 degree angles for regular dice.
- Stir in mustard, chile powder & mayo.
- Fold in celery & onion.
- Chill for 45 minutes.
- Taste - be ready for a little toasty kick! Add salt & black pepper if desired. Serve with lettuce & thinly sliced tomato on lightly toasted dark pumpernickel. Enjoy!
Nutrition Facts : Calories 155.4, Fat 10.9, SaturatedFat 2.7, Cholesterol 251.4, Sodium 237.2, Carbohydrate 5.3, Fiber 0.5, Sugar 1.8, Protein 8.9
SPICED EGG SALAD
Not the typical bland, mayonnaise-rich mash you're imagining! The author of "The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa" created this version of egg salad that has heat from chiles and paprika as well as soy sauce for a salty note.
Provided by FLKeysJen
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat two tablespoons of the olive oil in a large saute pan over low heat.
- Add the peanuts and saute until golden, about five minutes.
- Stir in the chilies, onions and garlic, and saute until the onions are translucent, about five minutes.
- Add the paprika, ginger and chili powder and cook until fragrant, about two minutes.
- Transfer to a bowl.
- Gently fold in the eggs, tomatoes, cilantro, soy sauce, lime juice, the remaining two tablespoons olive oil and the salt.
- Serve at room temperature.
Nutrition Facts : Calories 227.7, Fat 18.5, SaturatedFat 3.3, Cholesterol 155.4, Sodium 505.5, Carbohydrate 8.6, Fiber 2.4, Sugar 3.3, Protein 8.8
SPICED PECANS
So simple, so good! Have tried several different combinations of spices, but keep coming back to this one. I use only pecans, but mixed nuts would be fine.
Provided by Pat
Categories Appetizers and Snacks
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- In a small bowl beat the egg white with the water. Stir in the pecans, mixing until well moistened.
- In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on prepared pan.
- Bake in preheated oven for 30 minutes, stirring once or twice. Be careful not to overcook and burn the nuts.
Nutrition Facts : Calories 443.1 calories, Carbohydrate 24.7 g, Fat 39 g, Fiber 5.5 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 203.6 mg, Sugar 18.9 g
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