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Curried Egg Salad

salad.queen's picture
Ingredients
  Butter/Margarine 1 Ounce (25 Gram)
  Onion 1 Medium, chopped
  Curry powder 1 1⁄2 Tablespoon
  Long grain rice 6 Ounce (175 Gram)
  Stock 1 Pint (450 - 600 Milliliter)
  Canned red pimento 1
  Green eating apples 1
  Seasoning To Taste
  Hard-boiled eggs 4 Large
  Curried mayonnaise 1⁄4 Cup (4 tbs)
  Paprika To Taste (For Garnish)
  Watercress 1 (For Garnish)
Directions

1. Place the butter or margarine in a saucepan with the onion.
2. Cook for 10 minutes without browning.
3. Add the curry powder and cook for 5 minutes, stirring occasionally.
4. Add the rice, stir and cook until opaque, about 3 minutes.
5. Stir in 450 ml/3/4 pint of the stock and cook for 12-15 minutes until tender, or until the stock has been absorbed. If necessary, add the remaining stock.
6. When cooked, drain well and arrange on a serving plate to cool.
7. Cut the pimiento and apple into slices and stir into the cooled rice with seasoning to taste.
8. Cut the eggs in half and arrange cut side down on the rice.
9. Spoon the mayonnaise over the eggs.
10. Sprinkle the eggs with a little paprika and garnish with the watercress.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Ingredient: 
Egg
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 435 Calories from Fat 169

% Daily Value*

Total Fat 19 g29.1%

Saturated Fat 6.7 g33.5%

Trans Fat 0 g

Cholesterol 262 mg87.3%

Sodium 374.4 mg15.6%

Total Carbohydrates 52 g17.3%

Dietary Fiber 4.3 g17.4%

Sugars 7.9 g

Protein 14 g28.8%

Vitamin A 23.8% Vitamin C 49.1%

Calcium 9.6% Iron 17.5%

*Based on a 2000 Calorie diet

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Curried Egg Salad Recipe