Spiced Egg Salad
- Reviews 3
Ready In: 20 mins
Serves: 6
Ingredients
- 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
- 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.
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