This dish was part of a menu that Monica Bhide had where she had eighteen guests, eight different diets,- and one cook to try and please them all. Monica's newest cookbook is Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen (Simon & Schuster, 2009) ." I took it as a challenge! I like to throw dinner parties and I pride myself on creating memorable meals.I wrote cookbooks, damn it. So what if the Jack Spratt nursery rhyme was coming to life in my house.(Remember Jack Spratt could eat no fat, his wife could eat no lean.)" So it was with this fervor that she had a great party even though she swore that next time she was ordering pizza! AARP Magazine, May & June, 2009 edition. I tweaked it a bit, personal preference.
My Private Note
Units: US | Metric
- 2 tablespoons vegetable oil
- 1 1/2 lge onions, thinly sliced
- 1/2 teaspoon salt, plus more to taste
- 3/4 teaspoon sugar
- 3/4 teaspoon fresh ground black pepper
- 8 hard-cooked eggs, peeled
- 1/3 red onion, diced (optional)
- 3/4 medium red bell peppers (we used both) or 3/4 medium orange bell pepper, seeded and finely diced (we used both)
- 1 cup mayonnaise
- 3 tablespoons minced cilantro or 3 tablespoons flat leaf parsley
- 1 small green serrano chili, seeded and minced
- 1 -2 teaspoon hot Madras curry powder (use less, we used much less)
- 2 teaspoons prepared mustard
- 4 cups spinach leaves, loosely packed
- 1Caramelize the onion: heat the oil in a medium skillet over medium heat.
- 2Add the sliced onion and salt and sauté for 3 to 5 minutes, until the onion becomes translucent.
- 3Add the sugar and black pepper and cook until the onion is golden brown.
- 4Divide the onions.
- 5Set aside until the rest of the salad is ready.
- 6In a large bowl, mash the boiled eggs with a fork.
- 7Add 1/2 the caramelized onions diced and bell pepper and mix well.
- 8(Optional) add the 1/3 diced onion.
- 9In a separate bowl, combine the mayonnaise, cilantro or parsley, chili, curry powder, and salt to taste.
- 10Mix well.
- 11Add the mustard and mix well until combined.
- 12Add the dressing to the eggs and mix.
- 13Divide the spinach leaves among 8 plates.
- 14Heap the egg salad evenly onto each plate.
- 15Top with the caramelized onions and serve.
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Nutritional Facts for Curried Egg Salad With Caramelized Onions
Serving Size: 1 (137 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 241.1
- Calories from Fat 168
- Total Fat 18.7 g
- Saturated Fat 3.5 g
- Cholesterol 219.6 mg
- Sodium 443.3 mg
- Total Carbohydrate 11.7 g
- Dietary Fiber 1.0 g
- Sugars 4.3 g
- Protein 7.4 g