Sri Lankan Spiced Egg Spread
This is probably an old post-colonial egg recipe adapted to the Sri Lankan taste. I dont know where it originated from, but it is always a popular snack to take to the cricket, for parties and of course morning tea or afternoon tea. Sri Lankans like a bit of spice with our tea.
This is probably an old post-colonial egg recipe adapted to the Sri Lankan taste. I dont know where it originated from, but it is always a popular snack to take to the cricket, for parties and of course morning tea or afternoon tea. Sri Lankans like a bit of spice with our tea.
- Carbohydrate 0.56 g
- Cholesterol 212 mg
- Fat 5.305 g
- Fiber 0 g
- Protein 6.29 g
- Saturated Fat 1.6335 g
- Serving Size 1 1 Serving (50g)
- Sodium 62 mg
- Sugar 0.56 g
- Trans Fat 0.926 g
- Calories 78 calories
Step-by-step
- Roughly mash the eggs with a fork in a bowl, add the remaining ingredients and mix together. Taste for salt and add as required (depending on the cheese you are using you may not need too much salt)
- The mayo, egg yoke and cheese should all mix to a smooth consistency, mash the egg whites to small chunks about 5mm in size, this gives a nice texture to the mixture.
- spread the mixture on fresh bread and enjoy.
- For the authentic recreation of this sandwich, butter your bread before spreading the mixture then cut the crusts off and cut sandwich into quarters from corner to corner, and of course, have it with some hot tea.
Standard deviled eggs rely on a completely smooth, homogenized paste piped into whites, whereas this preparation demands distinct physical contrast. Achieving the correct mouthfeel requires deliberately varying the mash technique rather than processing everything into a uniform puree. Egg whites must be broken down specifically to five-millimeter fragments so they retain structural integrity against the binding agents. Grating the semi-matured cheese on the fine holes of a box grater ensures it melts into the mayonnaise without forming heavy lumps.
Hard-boiling the eggs correctly sets the baseline for the entire mixture. Lowering large eggs into boiling water for exactly ten minutes yields yolks that are fully cooked without developing a sulfurous gray ring. Plunging them immediately into an ice bath stops the residual carryover heat instantly and causes the shell to contract away from the albumen. Peel the cooled eggs under a gentle stream of running water to keep the outer surface completely smooth.
When combining the components, fold the mayonnaise and grated cheese into the roughly mashed yolks before introducing the whites. Whole egg mayonnaise provides the necessary emulsion stability, containing higher amounts of lecithin than standard dressings to prevent water separation. Stir gently with a fork rather than a whisk to preserve those crucial five-millimeter white chunks.
Seasoning adjustment requires tasting only after the cheese and mayonnaise have integrated for at least five minutes. Hard cheeses vary significantly in sodium content, meaning additional salt should be added incrementally. Spread the finished mixture onto soft white bread within two hours of mixing for optimal texture.
