Apr 4, 2013

Surinamese Egg Salad

Surinamese Egg Salad

You’d almost think it’s Surinam week on Kayotic Kitchen, after I posted my Surinamese Pepper Jelly earlier this week.

Nope, pure happenstance, but in my world it would not be a bad thing if it was Surinam month. Or year, even! It’s by far my favorite food.

Now, as much as I adore my country egg salad (forgive the bad photography for I knew not what I was doing), I’m head over heels in love with this new egg salad.

This is not your average curried egg salad, trust me, it’s got a little bit of everything and a whole lot of flavour!

 

Ingredients:

4 crusty buns
lettuce or salad leaves
4 hard-boiled eggs
2 medium potatoes
1/2 chili pepper
2 tbsp finely minced onion
1 small garlic clove
1 1/2 tsp curry massala
1/4 tsp turmeric
1/4 heaping tsp yellow mustard
1/2 tsp brown sugar
1/2 tsp sweet paprika powder
6 tbsp mayonnaise
2 tbsp milk
3 sprigs celery leaves
pinch of pepper and salt

 

Directions:

Hard-boiled eggs in my egg cooker. Run them under cold water, peel them and let them cool off.
Surinamese Egg Salad

 
I still consider this my best 2012 purchase. Aside from my 2d slow cooker, that is.
 

Peel the potatoes, dice them and cook until fork tender (microwave works for me). Finely mince the onion and chill pepper.
Surinamese Egg Salad

Here’s the curry massala I used for my salad. Curry madras works perfectly, too! See, you have options!
Surinamese Egg Salad

Drain the potatoes.
Surinamese Egg Salad

Coarsely mash the potatoes and hard-boiled eggs.
Surinamese Egg Salad

Add the minced onion, chill pepper and crush the garlic in there as well. A small clove, mind you!
Surinamese Egg Salad

 
Figured I’d save you some scrolling. Monster storyboard!
 

In a bowl you combine the mayo (Hellmann’s, of course!) with the milk , curry massala, brown sugar, yellow mustard, turmeric, paprika powder and a pinch of black pepper.
Surinamese Egg Salad

Mix it all up and whisk until the sugar has dissolved.
Surinamese Egg Salad

Add the mayo-mix to the mashed eggs and potatoes.
Surinamese Egg Salad

Stir well, but don’t turn it into a puree.
Surinamese Egg Salad

Hellmann’s is quite salty so I add salt to taste afterwards. Finely mince the celery leaves and stir them in as well.
Surinamese Egg Salad

Cover the egg salad with cling film and store it in the fridge for 30 to 60 minutes. Open up the buns (whole wheat really tastes best with this salad), put some lettuce on the bottom and top it with the egg salad.

This is the basic recipe, but so far I’ve added leftover chicken and crab to the salad as well (on separate occasions).
Surinamese Egg Salad

 
It was sinfully good!
 

Surinamese Egg Salad
Ingredients
    4 crusty buns
    lettuce or salad leaves
    4 hard-boiled eggs
    2 medium potatoes
    1/2 chili pepper
    2 tbsp finely minced onion
    1 small garlic clove
    1 1/2 tsp curry massala
    1/4 tsp turmeric
    1/4 heaping tsp yellow mustard
    1/2 tsp brown sugar
    1/2 tsp sweet paprika powder
    6 tbsp mayonnaise
    2 tbsp milk
    3 sprigs celery leaves
    pinch of pepper and salt

Directions
    Peel the potatoes, dice them and cook until fork tender (microwave works for me). Finely mince the onion and chill pepper. Drain the potatoes well and coarsely mash them along with the 4 hard-boiled eggs. Add the onion, chill pepper and crush the garlic in there.

    In a bowl you combine the mayo (Hellmann’s, of course!) with the milk, curry massala, brown sugar, yellow mustard, turmeric, paprika powder and a pinch of black pepper. Mix it up and whisk until the sugar has dissolved. Add it to the eggs and potatoes. Stir well but don’t turn it into a puree.

    Hellmann’s is quite salty so I add salt to taste afterwards. Finely mince the celery leaves and stir them in as well. Cover the egg salad with cling film and store it in the fridge for 30 to 60 minutes. Open up the buns (whole wheat really tastes best with this salad), put some lettuce on the bottom and top it with the egg salad.

Meal type: Surinamese food, Lunch, Sandwiches
Servings: 4
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