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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

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 640kcal | Carbohydrates: 28g | Protein: 25g | Fat: 50g | Saturated Fat: 9g | Cholesterol: 466mg | Sodium: 1270mg | Potassium: 894mg | Fiber: 7g | Sugar: 11g | Vitamin A: 3550IU | Vitamin C: 39.8mg | Calcium: 146mg | Iron: 4.2mg