Recipe courtesy of Ayesha Nurdjaja
Tunisian Egg Salad
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- Level: Easy
- Total: 45 min (includes cooling time)
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 240
- Total Fat
- 21 g
- Saturated Fat
- 4 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 194 mg
- Sodium
- 285 mg
Egg salad is one of my favorite things to make at home for an easy meal. I use a cooling rack to chop the eggs quickly and simply, then stir in fresh bright flavors like turmeric, jalapeño, mustard and lemon.
- Level: Easy
- Total: 45 min (includes cooling time)
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 240
- Total Fat
- 21 g
- Saturated Fat
- 4 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 194 mg
- Sodium
- 285 mg
Ingredients
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Directions
- Put the eggs in a large saucepan. Cover with 2 inches of cold water. Set the saucepan over high heat and bring to a boil. Immediately cover the pan and remove from the heat. Set a timer for 8 minutes.
- Meanwhile, set up a large bowl with ice water. As soon as the timer rings, remove the eggs from the pot and plunge into the ice water. Let the eggs cool in the water for 10 minutes. Peel the cooled eggs and rinse away any shell fragments. Set on paper towels to dry.
- Set a wire cooling rack over a bowl. Push the eggs through the rack with a flattened palm. Set aside.
- Whisk together the mayonnaise, lemon juice, mustard, pepper, salt and turmeric in a large bowl. Add the cilantro, cornichons, scallions, garlic and jalapeños. Gently fold in the diced eggs, being careful to keep the texture of the eggs intact.
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