I have not made an egg salad in ages, it always reminds me of Mami =) I needed something to remind me of home and thought, ah! Egg salad sandwiches for lunch! When I finished, it tasted like my favorite Chicken Kitchen sauce: Curry Mustard Sauce!
Grab a sauce pan, whichever size works for the eggs and the water level should be able to cover them.
Makes about 2-3 sandwiches
Ingredients:
3 large eggs
1 teaspoon light light mayo
1- 1/2 tablespoons of non-flavored yogurt (I used Activia Nature) options: sour cream, crème fraîche, greek yogurt
Pepper to taste - I am continuing my obsession with Nubian peppercorns* I added about 5 cracks of the mill
Ras el hanout to taste
1/2 to 1 minced garlic clove: depending on how much you love garlic..I do not need to physically kiss anyone this evening, therefore I added the whole clove!
1/2 teaspoon whole grain mustard
*I have been trying to find the English equivalent but have been running into difficulties...but if you have it...GOOD! It's from Aswan, Egypt (where the Nubian villages are).
Here we go:
Bring the water in the sauce pan to a simmer/boil and when it reaches the appropriate temperature, add the eggs softly. Leave them in for about 6-7 minutes and when time's up, run cold tap water in the sauce pan. About 2-3 minutes later these won't burn =). Tap each egg on a counter in a rotating manner just enough so the shell cracks, and repeat so the shell is cracked all around and peel! You can also roll it on the counter under your hand in a back and forth motion. Place the three naked boiled eggs in a mixing bowl and with a fork begin to crumble them. Add mayonnaise, yogurt, mustard, spices, and garlic. You can cover the bowl with cellophane, or transfer to tupperwear and place in the fridge. Once cold, serve on toast, bread, or eat it all by itself!
Bon appetit =)
Lolo
No comments:
Post a Comment