Spiced Egg Salad

"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."
 
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photo by ImPat photo by ImPat
photo by ImPat
photo by ImPat photo by ImPat
Ready In:
20mins
Ingredients:
14
Serves:
6
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ingredients

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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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Reviews

  1. 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.
     
  2. Studentchef
    Talk about spicy! It worked, and I'm glad it did. I thought many of the ingredients were a bit unuasual for such a salad, but because I like them all they turned out really good!
     
  3. sugarpea
    Hard boiled eggs and peanuts? My first experience and they're good together. This is intensely-flavored and we enjoyed it served on a bed of mixed lettuce and spinach. I cut back on the oil which probably contributed to the intensity.
     
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