First to dispel any myths, no one from my family back home will call this a Bengali egg salad. They will call this "dim seddho makha" -- boiled eggs mashed up and leave it at that. This is something that we ate almost routinely for breakfast, along with mashed potatoes, rice and a dollop of ghee.
"You ate all that in the morning before going to school?", my daughters often ask, their voice incredulous, their eyes weary looking at their mother who was ok eating all of rice, potatoes, eggs and ghee in the wee hours of the morning!
I look back with surprise too. How on earth did I manage to scarf down all of that before rushing off to the school bus stop at 8 in the morning! But then I loved eggs. I still do. The husband-man shares a similar love of eggs. If we ever have to share a boiled egg between us, it is a moment of heightened tension, cutting the egg with finite precision, so that no one gets away with a bigger share of the delicious egg yolk. The girls, unfortunately do not share our love for eggs. I would have never ever imagined that my own progeny would refuse to eat an cooked egg yolk, but if I look at the positive side, it only leaves more for me.
I am not a big fan of the egg salad that is very popular in the western world. However I cannot deny that it is an extremely easy dish to make for picnics or even parties when served right. You can serve them as a crostini on a piece of french baguette or on crackers and bam you have a quick and easy appetizer ready!
To jazz up the egg salad to our liking, there is an easy way of course. Use Kashundi! The Bengali mustard sauce with an attitude. With sautéed onions, green chili and the kashundi, this egg salad is definitely up a notch(or several notches) over your usual egg salad.
Indian Style Egg Salad with Kashundi
Boil 2 eggs. Peel and chop.
Chop half of a red onion in small pieces. Chop 2 green chilies in fine pieces
Heat oil in a frying pan and saute the onion and green chili until onion is soft and translucent.Don't brown it.
In a bowl take
2 tbsp of Mayo
2 tbsp of Kashundi (Kashundi can be store bought or homemade)
and mix well
In a big bowl, add the chopped eggs. With your fingers mash them up further leaving only small chunks of white
Add half of the mayo+kasundi and mix.
the sauted onion and green chili
zest of a lime (optional)
salt to taste
red chili powder to taste
a pinch of rock salt(beet noon) or chaat masala
Sprinkle some chopped coriander
To serve, cut a french baguette in rounds. Toast lightly. Spread some of the mayo-kashundi on it. Pile the egg salad on the bread. Take a bite
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