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Salad, Mimosa, Deviled Egg Salad

Posted by Fawntae Jones on

I love Deviled Eggs and Egg Salad! They are so tangy, creamy and just plain goooood! Things around Ummi's Kitchen has changed so much! We currently have an arsenal of 60 international cookbooks! I love a good deal! My goal was to introduce many different foods in my household! There is a world beyond hot dogs, nuggets and ice cream! I can honestly say our crew has really enjoyed bring the world into our humble abode by food!
We often travel the world through our palettes, making dishes from other cultures, and what to share the same experience with you! We are introducing a new aspect of Ummi's Kitchen! Each month we will showcase one complete meal from somewhere around the world! You may recognize some of the flavors; most likely many items you may already will have in your own kitchen! We will divvy out the exact amount of spices, produce, herbs and do-dads to eliminate waste. This should maximize the time you and your loved will have in the kitchen together! Also we will learn fun facts about the places we are visiting via our kitchens!
I know you are wondering what does that have to do with Deviled Egg Salad? Well not only are they a favorite in the U.S., they are in Africa too! Try this spin on your Deviled Egg Salad next time you make it!
1/4 c Olive Oil
1/4 c Unsalted Blanched Peanuts
1 Jalapeno
2 red onions finely chopped
3 minced cloves
1 TBSP Paprika
1/2 tsp ground ginger
1 1/2 tsp chili powder
5 hard boiled eggs, peeled and chopped
2 tomatos, chopped
2 tsp cilanto
1 TBSP soy sauce
Juice of 1 Lime
1/2 tsp salt
Saute the peanuts in olive oil with low heat until brown (5 minutes).
Stir in the onions, jalapeno, and garlic, saute for 5 minutes.
Add the paprika, ginger, chili powder, and cook until fragrant (2 minutes).
Transfer to a a bowl
Fold eggs,tomatoes, cilantro, soy sauce, lime juice salt and 2 TBSP of Olive Oil (if needed) .
Then serve!