Curried Egg Salad with Caramelized Onions

Name: Curried Egg Salad with Caramelized Onions
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 tbsp vegetable oil; 1.5 lge onions; 0.5 tsp salt; 0.75 tsp sugar; 0.75 tsp fresh ground black pepper; 8 hard-cooked eggs; 0.333 red onion; 0.75 medium red bell peppers; 1 cup mayonnaise; 3 tbsp minced cilantro; 1 small green serrano chili; 1 tsp hot Madras curry powder; 2 tsp prepared mustard; 4 cup spinach leaves

Red bell peppers, mayonnaise and mustard simmered on the stove, with a kick of chilli for a South Asian salad. It's finished with caramelized onions.

35 min · Serves 8 · Medium

Method

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Time: Prep 20 min · Cook 15 min · 35 min total
Difficulty: medium

1
Caramelize the onion: heat the oil in a medium skillet over medium heat. Add the sliced onion and salt and sauté for 3 to 5 minutes, until the onion becomes translucent.
5 min
2
Add the sugar and black pepper and cook until the onion is golden brown. Divide the onions.
3
Set aside until the rest of the salad is ready. In a large bowl, mash the boiled eggs with a fork.
4
Add 1/2 the caramelized onions diced and bell pepper and mix well. (Optional) add the 1/3 diced onion.
5
In a separate bowl, combine the mayonnaise, cilantro or parsley, chili, curry powder, and salt to taste.
6
Mix well. Add the mustard and mix well until combined. Add the dressing to the eggs and mix.
7
Divide the spinach leaves among 8 plates. Heap the egg salad evenly onto each plate. Top with the caramelized onions and serve.