This is one of my lunch shortcuts: all the ingredients are usually in the pantry and all I have to do is boil the eggs and assemble the salad. A yummy lunch in 1o minutes!
The not-so-secret ingredient in my spicy egg salad is a dollop, or three, of Szechuan chili oil. Our household has a minimum of three sources of heat at any given time: fresh chili peppers, Szechuan chili oil and Indonesian sambal. Lately, as a thank-you for hosting her supper club evenings, my friend Ash has been feeding me lunch and giving me homemade goodies, like her ama-ZING Szechuan chili oil! Score!