Sambar Kewpie Egg Salad Tartines with Pickled Radish

My bold take on European egg salad tartines fusing the Japanese Kewpie with Indian Sambar Podi (aka Powder). It’s punchy, creamy, refreshing and full of surprises.

*for the vegan version use cooked butter beans instead of eggs & substitute kewpie with vegan mayonnaise

Ingredients (serves 4 as a side)

6-7 large eggs, boiled

3 Breakfast Radishes, thinly sliced

10g combo of chives & cilantro leaves, finely chopped

3 tbsp Lime Juice

Pinch of salt

Pinch of granulated sugar

1-2 tsp Gochugaru (substitute with any chile pepper flakes)

Dressing

2.5 tbsp Avocado Oil (substitute with Olive Oil)

4 scallions, finely chopped

1/2 jalapeño, finely chopped

1 garlic clove, crushed

1/2 tsp ground coriander seeds

1 tbsp Sambar powder (I prefer Madras 777 or Aachi Brand)

3/4 tsp granulated sugar

1 tsp Salt

90g Kewpie Mayonnaise

1 tbsp Lime Zest

6-8 slices of Sourdough, toasted with some olive oil or butter

Directions

🥣 In a bowl, combine radish slices with 1/2 qty herbs, lime juice, pinch of salt & sugar. Let it pickle

🥣 In a small pan, add first 6 dressing ingredients & start cooking on medium flame for 4-5 mins or until everything looks golden & very aromatic. Turn off heat, transfer into a large bowl, add rest of the dressing ingredients & give it a very good whisk until well incorporated

🥣 Now roughly chop up the boiled eggs, transfer straight into the bowl with dressing. Add remaining herbs & carefully mix until all egg pieces are well coated with the dressing

🥣 Lay out the slices of toasts, spoon some egg salad, arrange pickled radishes and finish with a dusting of Gochugaru. Enjoy!