The subtle flavor of fennel seeds combined with the heat of chili peppers gives a lot of life to this egg salad. I infused a spoonful of oil with the toasted seeds and peppers. This oil boosts the taste of the eggs and moistens them at the same time, so you won’t need to add mayo. Cook the eggs for eight minutes and the yolks will be nice and creamy.
The bread I used is a seedy whole wheat sourdough that I made myself. Eat your sandwich closed or open-faced on your favorite bread and enjoy!
• 4 eggs
• 1 teaspoon fennel seeds
• 1 chili pepper, finely chopped
• 1 tablespoon grapeseed or olive oil
• 1 tablespoon flat leaf parsley or chives, chopped
• sea salt + ground black pepper
• 4 slices quality bread
Bring a pot of water to a boil. Add the eggs and lower the heat to a bare simmer.
Meanwhile, fill a large bowl with very cold water.
After 8 minutes, scoop the eggs out of the pot and let cool in the water.
Once cooled, peel the eggs and set them aside.
In a small skillet, dry-toast the fennel seeds on medium-high heat for a few minutes, shaking the pan.
Add the chili and oil. Cook for 1 minute, stir around a bit and remove from heat.
In a large bowl, roughly mash the hard-boiled eggs with a fork (not too much).
Add the fennel-chili, parsley or chives, and season with salt and pepper to taste.
Mix together and serve on bread, toasted or not, depending on how you like it.