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Curried Egg Salad With Caramelized Onions

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“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.”

Ingredients Nutrition


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

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