I liked it because I think it has more texture than when eggs are boiled, but as I’ve said, my preference is for fluffy eggs with large, distinct curds, so mine were likely cooked a bit more than hers. I didn’t chill.
The eggs cool pretty fast and so by the time I warmed my tortilla they weren’t hot, at which point I mixed in the kefir cream and other ingredients. I scrambled the eggs with the scallions to begin with. I didn’t have the gherkins because I forgot about them, but they would probably be good. I also probably used more kefir cream per egg than she did since I just added to taste and made a couple of eggs. I mean when you think about it the only thing that makes it seem weird is calling it egg salad, because it’s ultimately scrambled eggs enriched with tangy yogurt. It’s not that far off from scrambled eggs with a dollop of crème fraiche.
Similarly the Ottolenghi egg salad recipe I like so much isn’t chilled and contains a hefty dose of yogurt:
https://www.delicious.com.au/recipes/curried-egg-cauliflower-salad/wtek3ygv
I recently saw scrambled eggs used for an egg salad sandwich here as well, but here they’re just eggs enriched with mayo really.
