- 1 t
- fennel seeds
- 1 T
- grapeseed oil (or olive oil)
- chili pepper (finely chopped, remove seeds for less heat)
- 1 T
- flat-leaf parsley (or chives, chopped)
- 4 sli
Delicately flavored fennel seeds and the warm heat of chili peppers makes this egg salad over the top delicious. Cooking the eggs for just eight minutes will ensure that they're perfectly creamy.
Add the eggs to a large pot of boiling water. Decrease the heat to very low, barely simmering. Fill a large bowl with ice cold water. After the eggs have been in the boiling water for 8 minutes, transfer them to the bowl of cold water and allow them to cool in the bowl. Once cool, peel eggs and set aside.
Toast the fennel seeds in a small, dry skillet over medium-high heat for 3-4 minutes, shake the pan occasionally. Add the oil and stir in the chili pepper. Cook for 1 minute, stirring occasionally, then remve from heat.
In a large bowl, roughly mash the boiled eggs with a for. Drizzle the fennel-chili oil over the eggs, then fold in the parsley or chives. Season to taste with salt and pepper.
Spread a generous dollop on a slice of your favorite bread, top with another slice of bread, and enjoy!