What’s Up, Tiger Lily?
April 9th, 2007 by Roderick Russell
Holiday activities this past weekend left me with an abundance of brightly colored hard-boiled eggs and not a clue as to what to do with them all. So in the grand tradition of Woody Allen, I set out on a search for the world’s perfect egg salad recipe.
My palate being the decidedly adventurous that it is, combined with the fact that these eggs are more than the mere boring white variety, not just any recipe would do. Instead of your run-of-the-mill American egg salad, I discovered this little gem via the Rachel’s Bite blog, courtesy of Marcus Samuelsson’s The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa.
 |
Spiced Egg Salad (4 servings) 1/4 cup olive oil, divided |
Heat 2 tablespoons of the olive oil in a large saute pan over low heat. Add the peanuts and saute until golden, about 5 minutes. Stir in the chilies, onions, and garlic and saute until the onions are translucent, about 5 minutes. Add the paprika, ginger, and chili powder and cook until fragrant, about 2 minutes. Transfer to bowl.
Gently fold in the eggs, tomatoes, cilantro, soy sauce, lime juice, the remaining 2 tablespoons olive oil, and the salt. Serve at room temperature.
tags: marcus samuelsson,the soul of a new cuisine, egg, egg salad, rachel’s bite, recipes, what’s up tiger lily, woody allen
