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!
For an open-face tartine, I use my handsome-and-talented husband’s sourdough, cut into thick slices and just spoon the egg salad over. We’d also eat this with Romaine lettuce and radicchio leaves. If you’re adventurous, you can try spooning the egg salad into raw pepper halves.
What you need
These are approximate amounts, I don’t usually make egg salad this precisely. It should just taste good/right so you should taste the dressing as you make it.
- 4 tablespoons homemade mayonaise: or better yet, homemade aioli
- 1 tablespoon mild olive oil: don’t use sesame oil, it’ll overwhelm the flavours
- 1 tablespoon apple cider vinegar
- 2 tablespoons homemade Szechuan chili oil, or more if you like it spicier!
- 6 hard-boiled eggs, chopped
- ½ cup spring onions, thinly sliced
- homemade bread
- roughly ½ cup spring onions for garnish and 1 tablespoon chili oil to drizzle over
- salt and pepper to taste
In a bowl, using a whisk, mix together the mayo, olive oil and chili oil until smooth. Add the chopped eggs and mix until evenly coated. Then add the spring onions.
Sometimes I leave this in the fridge to chill for 10-15 minutes before serving it.
To serve, simply spoon over slices of bread. Drizzle chili oil and garnish with spring onions.