Recipe by FLKeysJen
Not the typical bland, mayonnaise-rich mash you're imagining! The author of "The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa" created this version of egg salad that has heat from chiles and paprika as well as soy sauce for a salty note.
Top Review by I'mPat
I scaled this back to use 2 eggs but as I didn't have peanuts I dry roasted some blanched almonds (I always dry roast nuts either in a pan or in the oven as I feel the natural oils are enough to brown them) and chopped them up and then proceeded to do as per recipe and served on a toasted wholemeal English muffin and WOW what an explosion of flavours in the mouth this was and made a really nice change from a mayo based egg salad. Thank you ~Jen~, made for Please Review My Recipes.
- 1⁄4 cup olive oil, divided
- 1⁄4 cup unsalted blanched dry roasted peanuts
- 1 red bird's eye chili, seeds and ribs removed and finely chopped
- 2 small red onions, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon paprika
- 1⁄2 teaspoon ground ginger
- 1 1⁄2 teaspoons chili powder
- 5 hard-boiled eggs, peeled and chopped
- 2 tomatoes, chopped
- 2 teaspoons chopped cilantro
- 1 tablespoon soy sauce
- 1 lime, juice of
- 1⁄2 teaspoon salt
Directions See How It's Made
- Heat two tablespoons of the olive oil in a large saute pan over low heat.
- Add the peanuts and saute until golden, about five minutes.
- Stir in the chilies, onions and garlic, and saute until the onions are translucent, about five minutes.
- Add the paprika, ginger and chili powder and cook until fragrant, about two minutes.
- Transfer to a bowl.
- Gently fold in the eggs, tomatoes, cilantro, soy sauce, lime juice, the remaining two tablespoons olive oil and the salt.
- Serve at room temperature.