I’ve been serving up lots of devilled eggs lately.
While halving them for stuffing, many casualties result. And so it was that I resolved to make an egg salad – the perfect one.
I wanted to bring some texture into the creamy, chewy mix and since I like the crunch of Asala, black walnuts when cooked, I incorporated some of that in the salad.
And that was it mostly.
Stirred it all together and then refrigerated.
Topped with a chiffonade of scent leaves.
The Asala brought an amazingness to it – a delightful crunch and cream and altogether yum. Definitely going to incorporate it into more recipes.
What would you do with this crunchy nut, in season?