Aji Amarillo and eggs is not a combination I invented. Peru has been doing it for a very long time. I just put it on toast and stopped thinking about breakfast for a while.
The important part: fold the sauce into the salad, do not drizzle it over the top. Drizzled, you get a stripe of heat and then nothing. Folded in, every bite is golden and every bite is even.
What you need
- 6 large eggs
- 3 tbsp mayonnaise (We like Dukes!)
- 1 to 2 tsp Sunfire, to taste
- 1 tbsp finely chopped chives or scallion greens
- 1 tsp fresh lemon juice
- Kosher salt and black pepper
- 4 croissants or thick slices of good bread, toasted hard
How to make it
- Put the eggs in a saucepan, cover with cold water by an inch, and bring to a boil. The moment it boils, cover and pull it off the heat. Sit for 10 minutes, then straight into ice water for 5.
- Peel and chop. Leave it coarse. Egg salad mashed to paste is a texture problem, not a flavor one.
- Fold in the mayonnaise, Sunfire, chives, lemon juice, and a good pinch of salt and pepper. Taste. Add more Sunfire if it needs brightness, more salt if it tastes flat.
- Pile it onto hard-toasted bread. Finish with more chives, black pepper, and a small extra spoonful of Sunfire on top for color.
Notes
Toast the bread harder than feels right. Egg salad is wet and soft bread turns to mush under it.
The salad holds three days covered in the fridge and gets slightly better on day two.
Same mix works folded into potato salad, spooned over a jammy egg on rice, or thinned with a little olive oil as a dressing for a grain bowl.