Cook The Book: Curried Egg Salad With Caramelized O

Name: Cook The Book: Curried Egg Salad With Caramelized Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1/2 medium red onion, thinly sliced; 1/4 teaspoon table salt; 1/2 teaspoon sugar; 1/2 teaspoon freshly ground black pepper; 6 hard-cooked eggs, peeled; 1/4 medium red onion, finely diced; 1/2 medium red or orange organic bell pepper, seeded and finely diced (see Note); 3/4 cup mayonnaise; 2 tablespoons minced cilantro; 1 small green serrano chile, minced; 1 1/2 teaspoons hot Madras curry powder; 1 tablespoon prepared mustard powder; 2 cups spinach leaves, loosely packed

Servings: persons

2 tablespoons vegetable oil
1/2 medium red onion, thinly sliced
1/4 teaspoon table salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
6 hard-cooked eggs, peeled
1/4 medium red onion, finely diced
1/2 medium red or orange organic bell pepper, seeded and finely diced (see Note)
3/4 cup mayonnaise
2 tablespoons minced cilantro
1 small green serrano chile, minced
1 1/2 teaspoons hot Madras curry powder
1 tablespoon prepared mustard powder
2 cups spinach leaves, loosely packed

1
Caramelize the onions: Heat the oil in a medium skillet over medium heat. Add the sliced onion and fry for about 5 minutes until it becomes transparent. Add 1/4 teaspoon of salt, the sugar, and the pepper and saute for another minute. As soon as it changes color, remove from the heat and set aside until the rest of the salad is ready.
2
In a large bowl, mash the boiled eggs with a fork or finely chop them. Add the diced onion and bell pepper and mix well.
3
In a separate bowl, combine the mayonnaise, cilantro, chile, curry powder, and salt to taste. Mix well. Add the mustard and mix until well combined. Add the eggs and mix.
4
Divide the spinach leaves onto four serving plates. Heap the egg salad evenly onto each plate. Top with the caramelized onions and serve.

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1/2 medium red onion, thinly sliced, 1/4 teaspoon table salt, 1/2 teaspoon sugar, and more.

Yes, Cook The Book: Curried Egg Salad With Caramelized Onion falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cook The Book: Curried Egg Salad With Caramelized Onion

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions