Meat Stuffing

I learned this is a French-Canadian recipe.  As I make Tourtières, I guess it's similar to that but crustless.  I like the idea of meat stuffing rather than the carb loaded stuff I dream of.  The problem with bread stuffing is I will eat it all!  At least with this one, I look at it as mostly protein, 😉,  I made this last year and struggled to find the recipe I used, so thought I would blog it so I don't lose it again.  What I used this Thanksgiving:

Tunisian Egg Salad

I recently just got back from Japan and fell in love with the convenience store egg salad sandwiches, IYKYK...  Anyway, here's a couple of shots from Japan because I can't resist.  They were creamy, dreamy deliciousness with the freshest, softest, crustless bread; and for a couple of bucks, how could you go wrong???

I was watching food t.v. when I got home and saw this recipe and decided to give it try as it looked interesting:

• 6 large eggs
• 1/2 cup mayonnaise (I used Kewpie of course 😉)
• 4 teaspoons fresh lemon juice
• 1 teaspoon Dijon mustard (I used old-fashioned, whole grain)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 1 teaspoon ground turmeric
• 1/4 cup finely chopped fresh cilantro
• 1/4 cup chopped cornichons or dill pickles (I used dill)
• 2 scallions, thinly sliced
• 1 clove garlic, grated
• 1/2 jalapeño, minced (seeds removed or left in depending on your spice preference, I left mine in)

Put the eggs in a large saucepan. Cover with 2 inches of cold water. Set the saucepan over high heat and bring to a boil. Immediately cover the pan and remove from the heat. Set a timer for 8 minutes.  Meanwhile, set up a large bowl with ice water. As soon as the timer rings, remove the eggs from the pot and plunge into the ice water. Let the eggs cool in the water for 10 minutes. Peel the cooled eggs and rinse away any shell fragments. Set on paper towels to dry.

Set a wire cooling rack over a bowl (I spent a lot of money on these "chef" racks and I never use them because they're so hard to clean.  This seemed maybe a useful task for them).  Push the eggs through the rack with a flattened palm. Set aside.

Whisk together the mayonnaise, lemon juice, mustard, pepper, salt and turmeric in a large bowl. Add the cilantro, cornichons, scallions, garlic and jalapeños. Gently fold in the diced eggs, being careful to keep the texture of the eggs intact.  My mixture was a little looser than I wanted but it was because the eggs had a problem coming out of the shell today.  Normally they don't but this batch I lost a lot of the whites.

This was the most ingredients I've ever used in an egg salad!  I just used fresh milk bread from an Asian grocery store though the crudité idea was very appealing, just not today though.  

This was quite delicious!  I've never used raw garlic or jalapenos before and the jalapenos gave the crunch I would normally get from celery.  The garlic was very punchy, as in "not first date" eating.  Anyway, really tasty and I'd probably do this for company but it was too much work for just me.