If you’re craving something uniquely delicious and bursting with delightful flavors, you have to try this Mini Thasnift With Egg Salad. This charming little bread, soft yet slightly textured from fine semolina, paired with a creamy, spicy egg salad creates a perfect balance of taste and mouthfeel. Each bite is an adventure—lightly pan-fried golden dough enclosing a savory, tangy, and mildly spicy egg filling that’s truly unforgettable. Whether served as a snack, appetizer, or part of a casual meal, Mini Thasnift With Egg Salad is one of those recipes you’ll want to share with friends and make again and again.

Mini Thasnift With Egg Salad Recipe - Recipe Image

Ingredients You’ll Need

These ingredients may look simple, but each one plays a crucial role in making your Mini Thasnift With Egg Salad absolutely irresistible. From the soft dough to the flavorful egg mixture, every component contributes texture, color, and flavor that come together harmoniously.

200 g flour: The foundation for a tender, light bread that’s easy to work with.
200 g fine semolina: Adds a slightly gritty texture and helps the dough stay soft yet structured.
7 g salt: Enhances all the flavors in the bread and egg salad.
15 g granulated sugar: Balances the savory elements with a hint of sweetness.
7 g instant yeast: The magic that makes the dough rise and become fluffy.
30 ml sunflower oil: Keeps the dough moist and tender.
235 ml water: Helps bind everything into a perfect dough consistency.
8 eggs: The starring ingredient of the creamy egg salad filling.
100 g mayonnaise: Adds richness and creaminess.
10 g sambal: Brings a spicy kick to the egg salad.
50 g chili sauce: Deepens the heat in a flavorful way.
60 g pickles: Provides a satisfying tang and crunch.
40 g red onion: Adds a sharp, sweet note to the mix.
3 g curry powder: Introduces a warm, exotic spice profile.
Salt: Adjusted to taste to round out the egg salad flavor.

How to Make Mini Thasnift With Egg Salad

Step 1: Prepare and Knead the Dough

Start by combining the flour, fine semolina, salt, sugar, instant yeast, sunflower oil, and water in a large bowl. Mix everything thoroughly and then knead the dough for about 10 to 12 minutes until it’s smooth and elastic. The kneading process is essential because it develops the gluten which gives the bread its perfect chewiness.

Step 2: Let the Dough Rise

Once kneaded, cover the bowl with a clean cloth or plastic wrap. Place it in a warm spot in your kitchen and let the dough rise for about one hour. You’ll notice it doubles in size, which is a good sign the yeast is doing its job and your bread will be delightfully airy.

Step 3: Boil and Prepare the Eggs

Bring a pot of water to a boil and immerse the eggs fully. Boil them for 10 to 15 minutes until hard-cooked. After boiling, rinse them under cold water to cool and then peel away the shells. These perfectly cooked eggs are the base of your luscious egg salad.

Step 4: Separate and Process Egg Whites and Yolks

Slice the eggs lengthwise and carefully remove the yolks, setting both halves aside. Chop the egg whites into small pieces and mash the yolks finely. This technique ensures your egg salad has a variety of textures—chunks and creamy bits—making every bite interesting.

Step 5: Mix the Egg Salad

In the bowl with the mashed yolks, blend in mayonnaise, sambal, chili sauce, finely chopped pickles, diced red onion, curry powder, and a pinch of salt. Stir thoroughly, then fold in the chopped egg whites. This mixture should be creamy, flavorful, and just spicy enough to tantalize your taste buds.

Step 6: Shape the Dough into Mini Thasnift

Divide the risen dough into 16 equal pieces and shape each piece into a small ball. Using a rolling pin, flatten each ball gently. To add that characteristic texture, coat both sides lightly with fine semolina on a plate before placing them on a parchment-lined baking sheet.

Step 7: Final Rise and Pan-Fry to Perfection

Allow the semolina-coated dough rounds to rise again for 30 minutes on the baking sheet until they puff up nicely. Heat a skillet with a thick base over medium heat and cook each mini thasnift for a few minutes on each side until golden and cooked through. Cover them immediately with a clean tea towel after cooking so they stay soft and tender.

Step 8: Assemble Your Mini Thasnift With Egg Salad

Finally, take one of your freshly cooked mini breads and generously fill it with the vibrant egg salad. That contrast between warm, soft bread and cool, creamy filling is what makes these Mini Thasnift With Egg Salad so irresistible.

How to Serve Mini Thasnift With Egg Salad

Garnishes

Adding garnishes elevates the presentation and flavor. Try topping the egg salad with a sprinkle of fresh chopped parsley or cilantro, or a light dusting of smoked paprika for color and a subtle smoky note. Thin slices of radish add a refreshing crunch that complements the creamy filling beautifully.

Side Dishes

Mini Thasnift With Egg Salad pairs wonderfully with crisp green salads dressed in tangy vinaigrettes or a side of pickled vegetables. For a heartier meal, serve alongside grilled or roasted vegetables that highlight the warm spices in the egg salad. A cool cucumber salad also balances the spicy notes perfectly.

Creative Ways to Present

For a party platter, arrange the Mini Thasnift With Egg Salad on a wooden board, garnished with colorful edible flowers and fresh herbs. You can also turn them into mini sandwiches or sliders by adding other fillings like avocado slices or bacon bits for added texture and flavor layers. Stacking them in an appealing pyramid shape is sure to impress guests!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store any unused mini thasnift in an airtight container at room temperature for up to two days. Keep the egg salad refrigerated in a separate sealed container for up to three days. Avoid assembling until just before serving to maintain freshness and texture.

Freezing

You can freeze the mini thasnift dough balls either before or after the first rise by tightly wrapping them and placing them in a freezer bag for up to a month. Thaw overnight in the refrigerator and bring to room temperature before cooking. While the egg salad itself doesn’t freeze well due to its mayonnaise content, you can prepare it fresh quickly on the day you plan to serve.

Reheating

To reheat the mini thasnift, warm them gently in a skillet over low heat or in a preheated oven at 180°C (350°F) for 5-7 minutes. Cover them with a damp cloth to keep them moist and soft. Avoid microwaving as it can make the bread rubbery or dry.

FAQs

Can I use regular coarse semolina instead of fine semolina?

Fine semolina is preferred here for a softer texture and a subtle crunch in the crust, but if you only have coarse semolina, it will still work—it just produces a slightly firmer and more rustic bread.

Is this recipe suitable for beginners?

Absolutely! The steps are straightforward, and with a bit of patience during rising times, anyone can master Mini Thasnift With Egg Salad. Kneading and shaping provide great hands-on experience for novice bakers.

What can I substitute for sambal if I don’t like spicy food?

You can either omit the sambal or replace it with a mild chili sauce or even a pinch of smoked paprika to maintain flavor without much heat. Adjust the chili sauce amount to keep the spice level comfortable.

Can this egg salad be used in other dishes?

Definitely! This flavorful egg salad is versatile and makes an excellent filling for sandwiches, wraps, or even as a topping for crackers at your next gathering.

How do I make sure my mini thasnift stays soft after cooking?

Cover them immediately with a clean, slightly damp tea towel right after cooking to trap the steam. This prevents drying out and keeps the bread tender and pliable.

Final Thoughts

There’s something truly magical about Mini Thasnift With Egg Salad—its delicate balance of soft bread and bold, creamy filling will win over hearts and taste buds alike. Whether you’re making it for a casual family snack or a fun appetizer for friends, this recipe is guaranteed to become a beloved favorite. Don’t hesitate to dive in and give it a go—you’re going to love how easy and rewarding it is!