Spiced Egg Salad

Ingredients

• 1/4 cup olive oil, divided
• 1/4 cup unsalted blanched dry roasted peanuts
• 1 red bird's eye chili, seeds and ribs removed and finely chopped
• 2 small red onions, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon paprika
• 1/2 teaspoon ground ginger
• 1 1/2 teaspoons chili powder
• 5 hard-boiled eggs, peeled and chopped
• 2 tomatoes, chopped
• 2 teaspoons chopped cilantro
• 1 tablespoon soy sauce
• 1 lime, juice of
• 1/2 teaspoon salt

Directions

1. 1

   Heat two tablespoons of the olive oil in a large saute pan over low heat.

2. 2

   Add the peanuts and saute until golden, about five minutes.

3. 3

   Stir in the chilies, onions and garlic, and saute until the onions are translucent, about five minutes.

4. 4

   Add the paprika, ginger and chili powder and cook until fragrant, about two minutes.

5. 5

   Transfer to a bowl.

6. 6

   Gently fold in the eggs, tomatoes, cilantro, soy sauce, lime juice, the remaining two tablespoons olive oil and the salt.

7. 7

   Serve at room temperature.