Perfect egg salad with an Israeli twist. Instead of using plain mayo, use Sabra babaganoush, an eggplant salad that has mayo mixed in. Add some chopped vegetables for texture and color and you have your perfect egg salad.
Israeli Egg Salad with Babaganoush
Servings
4 Servings
Ingredients
- 12 eggs hard boiled* and peeled
- 1/4 cup chopped green onion
- 1/2 cup chopped celery
- 1/2 cup chopped red bell pepper
- 1/4 cup babaganoush such as Sabra babaganoush
- 1 teaspoon Sabra Red or Green Schug optional
- salt and pepper to taste
Instructions
- To hard boil eggs, place them in saucepan and cover them with at least an inch of water. Bring to a boil, then remove from heat, cover, and let sit for 10 to 12 minutes.
- Chop the eggs coarsely and put them into a large bowl. Add the green onion, celery, red bell pepper.
- In small bowl, mix together the babaganoush and schug. Gently stir the mix with eggs and vegetables. Add paprika and salt and pepper to taste. Serve chilled.
You can try the eggplant in mayo they sell or make your own
In Israel, the Sabra-style babaganoush is called "Chatzil b'mayonais". It's the same thing.
Ironically they don't sell sabra in Israel or any pre packaged Baba ganoush for that matter. Any ideas for substitutes?
There's no such thing as "Israeli" food, stop spreading misinformation