Popular as a sandwich spread or mounded on celery. For a cholesterol-free variation, substitute one 8 oz. block of tofu (pressed and drained) for the eggs.
MAKES ENOUGH FOR 4 SANDWICHES
6 hard-boiled eggs, peeled
½ cup plain yogurt
Mash the eggs and yogurt together with a potato masher or in a food processor.
1 T. oil
1 medium onion, finely diced
2 t. turmeric
1 t. coriander
¼ t. dried mustard
dash of cinnamon
dash of cayenne
salt, pepper to taste
Heat oil in a small skillet. Sauté the onion with seasonings until translucent. Set aside to cool.
2 green onions, diced
½ cup diced cucumber
Combine eggs, onions, and cucumber. Mix well. Flavour improves overnight. Store in a sealed container in the refrigerator.
TO HARDBOIL EGGS:
Place eggs in a pot just large enough that the eggs are not crowded on top of each other. Cover the eggs with cool water. Add 1 t. cider vinegar. Place over high heat and bring to the boil. When the water comes to a boil, start the timer: boil the eggs for 10 minutes. After 10 minutes, remove from heat and immediately run cold water over the eggs. When they are cool enough to handle, drain; then peel. Rinse the peeled eggs free of shell fragments. There’s a reason for adding the eggs before you boil the water: they’re less likely to crack. The vinegar makes the eggs easier to peel.