I think of Scandinavia when I hear "egg salad", but then... Then I came across a recipe with an Asian twist, and I was intrigued! As well as being creamy like the less exotic egg salad, this one also has a bit of a kick to it. Perfect as part of a salad, or served on some nice seeded bread!
I replaced fish sauce for sesame oil, making this dish vegetarian *smiles*
Curried Egg Salad
2 eggs, hardboiled (about 10-12 minutes, depending on the size)
1 tsp oil
2 spring onions, finely chopped
1/2 tsp Thai curry paste (yellow or green)
2 tbsp natural yogurt (or light mayonnaise)
A good pinch salt
A little fresh coriander, finely chopped
1/2 red chilli, deseeded, finely chopped
1 tsp rice wine vinegar
A splash of sesame oil
Salad or seeded bread to serve
- First of all, boil the eggs for about 10-12 minutes until they are hardboiled. Take them out and cool them in some cold water.
- Heat the oil in a pan and soften the Spring onions, take off the heat and leave to cool for a little bit. Then, stir in the curry paste, yogurt, salt, half of the coriander, the chilli as well as the rice wine vinegar and sesame oil.
- Peel the eggs and half them, serve with bread or salad, and top with the creamed curry salad, and tuck in!
Also... I was so lucky to receive the amazing Ragnhild's book "Naturlig Godt!" which means Naturally Good! in Norwegian *smiles*. It is chock-a-block with vegan, delicious recipes - and I cannot wait to try them out!
I mean... How could I possibly resist?!
It's been a long week, and so now feet are up, and I am ready for a couple of days off - yarr! You got much planned? Have a guid'yin either which way, right? x
Mat Fra Hele Verden - Thailand, p. 224