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Asala – Egg Salad

by on July 20, 2015
 

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.

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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. 

I crushed them, like I did in the Asala-Scent leaf Soup and ‘fried’ them in some stew/ oil.

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And that was it mostly. 

I combined eggs, spring onions, cilantro, Asala, and some chunky, pepper sauce.

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Stirred it all together and then refrigerated.

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We had some with some Chicken Stew and Rice, and then the following day, I made open-faced sarnies which were so delicious.

Topped with a chiffonade of scent leaves.

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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?