Lately, I’ve really been pushing the limits of my pantry. I’ve been letting supplies get ridiculously low before making desperate trips to the grocery store. Part of it is accidental (When the hell did we run out of food?), but part of it is recreational (Okay, well, we have eggs and preserved lemons. Let’s make a meal.).
In this particular scenario, that meant turning lemons into egg salad. A heavy hand with the smoked paprika yielded a sort of Moroccan deviled egg. Which then exploded. I didn’t have lettuce or tomato. Or bread, even. But, I did have hot dog rolls. So, I served my egg salad straight-up, wiener-style, just the way the Moroccans like it.
Moroccan-Style Egg Salad
6 large eggs
2 Tbsp. onion, minced
1 Tbsp. preserved lemon peel, chopped
1 Tbsp. parsley, chopped
¼ cup mayo
1 tsp. Dijon mustard
¼ tsp. smoked paprika (or to taste)
Salt and pepper
Place eggs in a small pot and cover with water by 1 inch. Bring to boil. Cover, remove from heat, and let sit 12 minutes. Transfer eggs to bowl of ice water until cooled. Peel and chop the eggs.
In a medium bowl, add eggs, onion, preserved lemon, parsley, mayo, and mustard. Mix gently. Add a few squeezes of lemon juice, half of the smoked paprika, salt, and pepper. Mix again and taste. Adjust seasoning, if necessary.