For Kwanzaa this year, make my Spiced Egg Salad for an African-inflected version of what can sometimes be a boring dish. I spice up the dish with chilies and paprika, and there’s a bit of soy sauce for a salty note. Serve this at a Kwanzaa brunch, with Cauliflower fritters andJerk Chicken.
1/4 cup olive oil, divided
1/4 cup unsalted blanched dry-roasted peanuts
1 bird's-eye chili, seeds and ribs removed, finely chopped
2 small red onions, finely chopped
3 garlic cloves, minced
1 tbsp paprika
1/2 tsp ground ginger
1 1/2 tsp chili powder
5 hard-boiled eggs, peeled and chopped
2 tomatoes, chopped
2 tsp chopped cilantro
1 tbsp soy sauce
Juice of 1 lime
1/2 tsp salt
1. Heat 2 tablespoons of the olive oil in large saute pan over low heat. Add the peanuts and saute until golden, about 5 minutes. Stir in the chilies, onions, and garlic and saute until the onions are translucent, about 5 minutes. Add the paprika, ginger, and chili powder and cook until fragrant, about 2 minutes. Transfer to a bowl.
2. Gently fold in the eggs, tomatoes, cilantro, soy sauce, lime juice, the remaining 2 tablespoons olive oil, and the salt. Serve at room temperature.