Trivia games are fueled by the steady consumption of soda and popcorn (free! from the sponsors!) and whatever snacks the competitors bring to the table. Trivia nights combine my two favorite things, (a) trying new recipes on unsuspecting friends, and (b) justifying my hours and hours of mindless TV-watching by being able to flawlessly answer questions about important personalities like the Balloon Boy and OctoMom.
I try to bring snacks that have some nutritional value and that are a somewhat OK substitute for a proper dinner. This weekend, I made egg salad with an Indian touch. This recipe was just something I made up as I went along, but it was surprisingly successful and the bowl was scraped clean at the trivia table.
Egg Salad, Indian Style
1. Hard boil 6 large eggs. I use Kalyn's method for perfectly cooked eggs every time. Peel the eggs and cut each one into 6-8 chunks.
2. As the eggs boil, get the rest of the ingredients ready. Heat 2 tsp. oil in a pan and saute 1 medium onion, diced finely until it is translucent.
3. Add the following and saute for a few seconds:
1 heaped tsp. ginger-garlic paste
1/2 tsp. turmeric powder
1 tsp. red chilli powder (or to taste)
1 tsp. Kitchen King masala (or garam masala)
salt to taste
4. Stir in 2 chopped tomatoes (fresh or canned) and saute the onion mixture until it is quite dry. Let it cool.
5. In a bowl, mix the following with a gentle touch:
2-3 tbsp. mayonnaise (or sour cream or thick yogurt)
1-2 tsp. Dijon mustard
salt and pepper to taste
6. Sprinkle paprika on the egg salad for a bright accent.
Serve with baguette slices or whole grain crackers. This would also be an excellent filling for sandwiches or pita pockets. I know I will be making this often for picnics in summer.
Dale's tip for staying toasty in winter: Position yourself strategically and enjoy two heat sources at one time, sunshine on your front end and heat from the radiator on your rear end!
I'll be back with a simple soup later in the week. See you then!