Recipe: Curried Egg Salad

April 4, 2013 · 14 comments

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What to do with all those extra Easter eggs? Make egg salad of course. Since you may have many extra eggs you can make a large amount of egg salad. This is a great idea for company and may be used for sandwiches, salads or as a dip with crackers. I love the way curry blends in with the taste of egg for a spicy kick.

Eggs are one of the most nutritious foods and a sacred food. They have been highly prized in all traditional cultures since forever. The yolks carry most of the nutrition: fat soluble vitamins—A, D, E, K—as well as choline, a nutrient absolutely essential for the brain. There are also about about 180 mgs of cholesterol. Don’t be afraid of cholesterol — it is essential for brain function and hormone production.

In addition, the white of the egg adds about 7 grams of a complete protein (having all eight essential amino acids).

Pasture Raised Chickens Produce Nutrient Dense Eggs

Pastured eggs have a rich vibrant yellow orange color that conventional eggs lack. The color tells you that this is a more nutrient dense product than the conventional egg. This egg is full of fat soluble vitamins as mentioned above, as well as B complex, and minerals such as calcium, potassium, iron and phosphorus.

The deeper the color, the more carotenes, such as lutein and zeaxanthin. These two carotenes have been identified as being essential to healthy vision by supporting the macula and preventing cataracts. They are also identified as helping to prevent breast and colon cancer.

Compared to eggs from conventionally raised, caged hens, eggs produced by pastured chickens have more omega-3 fatty acids, vitamin E and vitamin A, naturally occurring vitamin D, along with notably higher amounts of folic acid and vitamin B12. All of these nutrients are essential for the developing embryo. And they are so nutritious for children and adults as well.

Eat your eggs. They’re good for you.

Curried Egg Salad

Ingredients

Equipment

Instructions

  1. Place 2 – 4 of the hard boiled eggs in the mini processor and process until small pieces — remove to a bowl
  2. Repeat this until all the eggs are grated
  3. Minced the celery into small pieces and add to bowl
  4. Add the salt and curry — you may want to add more so taste it and add accordingly
  5. Add the mayonnaise  and mustard and mix until thoroughly combined
  6. Place on a nice platter and serve with grain free breads, muffins, crackers, etc. — or other appropriate bread
  7. You can also serve with endive leaves or thin carrot sticks

Easy
Prep time: 10 minutes

This post is shared at: Fresh Bites Friday, Fight Back Friday, Foodie Friday, Melt in Mouth Monday, Barnyard Hop, Meatless Monday, Hearth & Soul Hop, Traditional Tuesday, Real Food Wednesday, Gluten Free Wednesday

 

 

 

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{ 11 comments… read them below or add one }

1 Amber April 4, 2013 at 10:45 pm

What a wonderful, simple recipe, Jill! LOVE egg salad, love curry…what a great food combination! Can’t wait to try soon.

xo

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2 Kayleigh Jean at Pickle-Biotic April 5, 2013 at 12:49 pm

Hi Jill! Thanks for this awesome recipe it looks amazing! I like to make pickled egg salad from my Lacto-fermented eggs! It’s really delicious and gives the egg salad a firmer texture – like the firm tofu salad I used to eat back before I learned about the dangers of soy. I’m going to make this recipe with my cultured eggs, I’m sure it will be delicious! Thanks!

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3 Jill April 5, 2013 at 2:15 pm

Hi Kayleigh,
I’m sure pickled eggs would be awesome in this recipe!

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4 Cynthia April 6, 2013 at 7:36 am

I just found your website…it is now one of my favorites! I really appreciate the videos and recipes you post. I also like the nutrition information you provide. KUDOS!!

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5 Diane Balch April 6, 2013 at 5:39 pm

I already made some egg salad but you inspired me to add some curry powder… great idea. thanks for sharing this on foodie friday.

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6 Judy @Savoring Today April 9, 2013 at 10:21 am

Our kids liked hard boiled eggs so much, I rarely had any left for egg salad. I like that you added curry spice to this recipe, that would be worth boiling (and hiding) a few more eggs. Thanks for sharing on Hearth & Soul Hop. :)

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7 Adelina Priddis April 12, 2013 at 11:52 pm

We actually never made egg salad this year. Most of our eggs ended up in salads (I love a good boiled egg in a fresh salad), or as deviled eggs.
I love that you’ve kicked it up a notch with the curry. I’m showcasing your recipe in Foodie Friday Round Up today. Hope you’ll come by and say hi!

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8 Genie April 13, 2013 at 8:17 am

I don’t eat eggs, but I do make an eggless egg salad with chick peas. I like the curry powder idea, I might try adding that.

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9 Jill April 13, 2013 at 9:37 am

I bet chick peas mixed in the egg salad with curry would be good!

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10 April @ The 21st Century Housewife April 16, 2013 at 12:06 pm

Your egg salad looks and sounds delicious. My late Mom always used curry in her egg salad and it was wonderful. I like the addition of the mustard too. I am such a fan of pasture raised and organic eggs. They are so nutrient dense and they taste so good!

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11 Francine April 16, 2013 at 5:47 pm

How many carbs ?????

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