As a kid I didn’t fancy eggs much. I remember being forced to eat it by my mom, and in order to do that I’d have a tall glass of water ready next to the plate, I’d consume the egg white first, with sometimes a bit of black salt or at other times a little green chilli sauce, apparently my taste buds were okay with the white but the yellow i.e the yolk they abhorred.
So when the moment would arrive where I could not cajole/beg/tantrum my way out of having to eat it I’d take the entire yolk in my right hand hold the glass on my left, put it in my mouth and swallow it down with gulps of water so I wouldn’t have to taste it. Goes without saying I missed out on eating all the yum omelets and sunny side ups my mom made for my brother.
It was probably in the college canteen I found love for the humble egg that came in a tangy spicy onion masala wrapped inside a savory puff pastry which went on to become my staple break time snack accompanied by a small bottle of cola in the summer (yes, I consumed a 200ml cola almost everyday of the summer then not knowing what a culprit that teeny bottle of fizz was) or a glass of tea in the winter. I’ve discarded the cola long since but now eggs are a staple food item in our pantry and I thank the Lord every single time V gets elated the moment he finds me making some.
I try to make dishes from all kinds of cuisine in a effort to have V be acquainted to all kinds of flavors so he can develop a well rounded palette which is why eggs, like all other dishes, make their way on to our plates in a variety of styles. I keep attempting a lot of permutation and combination trying to discover what sort of preparation V likes so I could bookmark it to come back to later. The Garden Fresh Egg Salad that I shall share with you today was one such try.
The India – Pakistan, World Cup league match was on and as we Indians are known for our fanaticism when it comes to India – Pakistan matches, we were so completely engrossed that we had no idea when it was past lunch hour. So a super quick yogurt rice, a quick nutritious lunch predominantly found in South India, the recipe of which I shall share with you all in the next post came to rescue. I was looking for a quick accompaniment when my friend suggested we make a salad out of the eggs that I had with some complimentary veggies. What a great idea indeed! It took minutes to assemble, tasted amazing, and proved to be a perfect partner to the yogurt rice. And oh, India won. Yay!
And that is how dear friends, The Garden Fresh Egg Salad came to be. So here’s the recipe for you all, compliments of the chef! You can use other veggies of your choice, cucumbers, bell peppers, beet root etc, I used what I had then, the options are infinite. Let us know if you try it and don’t forget to share pictures when you do!