Egg salad

My partner's children asked me if I could make "egg salad" again for the family breakfast tomorrow on Mother's Day. Sure! As easy as the recipe here is, it can be done on the side.

This "egg" salad, just check out all the boxes that I remember from my childhood for egg salad. Deliciously creamy thanks to the mayonnaise, light pepper and herb notes and nicely spicy.

A small note, which I also found very important with the "Half Eggs", vegan eggs just won't taste like the original. However, you can give a dish a similar taste component or texture as the original, which is what the dish aims to do here. :)

Duration: 30-45 minutes

Difficulty: easy

Makes enough "salad" for 4-6 people for breakfast

Ingredients:

1500g water

15g salt

5g Kala Namak

200g fusilli (or other pasta such as farfalle or penne)

80g onion (weighed with skin)

5-10g parsley

5-10g chives

50g pickled gherkins water/brine

200g mayonnaise

20g oil (a tasteless one)

40g (soy) milk

7g Kala Namak

4g paparika

3g turmeric

10g mustard

100g pickled cucumber

Freshly ground pepper to taste

1g MSG (optional)

Preparation:

As you may have already concluded from the list of ingredients, this is actually a pasta salad. The pasta is cooked in the water together with the salt and 5g Kala Namak, however, so soft that it hardly goes through as noodles afterwards. So forget the package instructions and cook the pasta for about 15-20 minutes, until you can easily crush it with a fork. (Mi dispiace Fusilli!) Then pour it through a sieve and rinse it briefly under cold water.

While the pasta is cooking, the onion and herbs can be finely chopped. In our childhood there were always a lot of onions in the salad, but of course you can vary them if you prefer fewer or more onions. The noodles are then chopped up with a hand blender or a food processor so that we get the small "egg" pieces for our salad. (Try to aim for a little bit bigger bits than in my picture)

Now the remaining ingredients are added and everything is mixed together. Unfortunately, I am only allowed to add the pickles after I've filled a small portion without, but you can of course dice them immediately and add them if nobody has a problem with pickles. ;)

And then the "egg" salad is actually already ready. I like to let it go through overnight or at least for a few hours, but I couldn't stop myself from snacking today. ;)

Depending on how soft your noodles are cooked, they will still absorb moisture from the "sauce". So it may be that you have to add some (soy) milk or mayo again later / the next morning so that everything is nice and creamy again.

Guten Appetit!

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