Is there a food that you like, but is dependent on how it’s prepared? Allow me to explain. I love a sunny side up egg – that creamy yolk oozing across my plate, only to be lapped up with my crispy piece of toast…delish! But if I’m getting a Cobb salad – hold the hard-boiled eggs. I hate them. I find the yolks to be chalky and the white part has a weird waxy mouth feel.
So, it may come as a surprise that I’m writing a recipe for egg salad. My issue with egg salad is that it’s usually too gloppy – with too much mayonnaise. This recipe only calls for a teaspoon of mayo – mostly for body; and is subsidized by jalapeño flavored yellow mustard – but you could definitely use whatever mustard you like. It’s the Garam Masala that takes this over the top. It’s warm, round and savory – setting this egg salad from any other you’ve had before. But again – if that’s not your thing, use the spices that you like. Garam Masala is a blend, much like curry powder. And there about a thousand different types of those. Have some fun discovering your favorite combination!
