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Spiced Egg Salad

Spiced Egg Salad

I love egg salads.  My favorite is a classic Jewish deli salad, with red onion, dijon mustard, a touch of sour pickle, and homemade sour cream, but sometimes I’m in the mood for something different.  I was flipping through Marcus Samuelsson’s The Soul of a New Cuisine and discovered an egg-salad recipe I just had to try.  I did swap powdered ginger for fresh and used tamari instead of soy sauce. The result was delicious and spicy, but I didn’t have the right accompaniment—brioche just didn’t do it.  I’d suggest a whole grain on the side, or injera or another slightly acidic flatbread.

Spiced Egg Salad

Course Salad, Side Dish, Snack
Cuisine African
Keyword eggs, vegetarian
Prep Time 30 minutes
Cook Time 15 days 15 minutes
Servings 2 people
Calories 640kcal
Author Marcus Samuelsson


  • ¼ cup olive oil
  • ¼ c peanuts unsalted, blanched, dry-roasted
  • 1 thai chillis finely chopped
  • 2 red onions small, finely chopped
  • 3 garlic cloves minced
  • 1 inch fresh ginger minced
  • 1 T paprika
  • ½ t chili powder
  • 5 hard-boiled eggs peeled and chopped
  • 2 tomatoes medium-size, chopped
  • 2 t cilantro chopped
  • 1 T soy sauce
  • 1 lime juiced
  • ½ t salt


  • Heat 2 T of the olive oil in a large sauté pan over low heat. Add the peanuts and sauté until toasted. Stir in chiles, onions, and garlic and sauté until the onions are translucent. Add the paprika, ginger, and chile powder and cook until the spices start to permeate the kitchen, about 2 minutes. Scrape into a salad bowl.
  • Add and then gently toss the eggs, tomatoes, cilantro, soy sauce, lime juice, the remaining 2 T olive oil and salt in the salad bowl. Serve at room temperature.

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