Egg Salad Recipe
One of the earliest known printed recipes for an actual egg salad sandwich was in the 1896 edition of The Boston Cooking-School Cook Book written by Fannie Farmer. It has become an American sandwich staple since then and we’ve made it even better. We’ve added our SugarRoti Egg Nu Spice blend, and a few fresh ingredients, to create our SugarRoti egg salad, a contemporary, healthy update to an old classic, also known in India as egg masala. Simple and delicious.
Enjoy on sliced ciabatta, sourdough or any bread of your choice, over a bed of greens, with a roti (also known as chapati – a round flatbread from India) or by itself.
8 hard boiled eggs
3 tablespoons olive oil or ghee (clarified butter)
1 medium yellow onion, finely chopped (approx. 2 cups)
½ cup mayo
¾ cup celery, chopped
1 medium serrano chili, finely chopped (remove seeds for a milder spice)
¼ cup fresh dill, chopped
Hard boil the eggs.
- Place 8 eggs in a saucepan, cover with cold water and bring to a rolling boil over high heat.
- Remove from heat and cover (15 min)
- Transfer eggs to a bowl of ice water (1-2 min)
- Peel eggs and chop into ½-inch pieces
Heat oil in a large saucepan over medium heat. Add SugarRoti Egg Nu Spice package and saute until spices are sizzling and fragrant (1-2 min).
Add onions and serrano and sauté until onions are tender (4-5 min).
Transfer onion mixture to a large bowl and allow to cool. Remove bay leaf, cardamom pods, and cloves (5-6 min).
Mix in chopped hard boiled eggs, mayo, celery and dill.