For the Love of Nando’s

If you’ve watched very much contemporary British television, chances are you’ve heard some references to Nando’s. The Brits just love this restaurant chain originating in South Africa that sells delicious peri-peri chicken. I love it too, but the problem is the closest Nando’s to me is 483 miles away. In the United States, Nando’s exists only in Virginia, Maryland and Illinois, specifically in the DC/Baltimore and Chicago areas. It was on a trip to Washington, D. C. that I first ate Nando’s. We were staying in Alexandria and took an evening boat ride over to National Harbor. It was fun, casual and delicious. We even sought out Nando’s while on vacation in Toronto and enjoyed every bite of it. So, what is one to do if he or she doesn’t live in close proximity to this delicious chicken? Buy the sauces! A while back, Tom discovered that he could buy the sauces from Amazon. Then a couple of weeks ago I saw a local grocery store ad and the featured special was Nando’s! The peri-peri sauces come in garlic, lemon & herb, coconut & lemon, medium, hot, and xx hot flavors. There is also a peri-peri mayonnaise which comes in regular and hot versions. After seeing there was a mayonnaise, I was inspired to try to create a deviled egg.

Deviled Eggs with Garlic Sauce

  • 6 Hard Boiled Eggs
  • 1 tsp Dijon Mustard
  • 2 1/2 TBSP Mayonnaise
  • 1 1/2 tsp Nando’s Garlic Sauce
  • Salt to taste
  • Pepper to taste
  • Paprika to taste

Peel eggs, rinse off any small shell pieces and cut in half lengthwise. Empty yolks into small bowl. Mash the yolks into a fine crumble using a fork or potato masher. Add the remaining ingredients to the egg yolk crumble and mix with a spatula until smooth. Fill the egg whites evenly with the yolk mixture and sprinkle with additional paprika.

Deviled Eggs with Garlic Sauce

It took a few tries to get this right. One reason is that I tend to not measure ingredients when I make deviled eggs. I just add a little of this and a bit of that and can always tell when it is the right consistency and flavor. So, to share with others meant I had to measure and get the flavor and consistency just as I wanted. I did try to make deviled eggs using the Perinaise, but along with heat this product has a sweetness that just didn’t work for me. So I opted to use our favorite which is the Garlic sauce. On my final batch of deviled eggs my teenage son walked in and gave me a questioning look. I said, “I’m just experimenting.” His reply was, “Feel free to keep experimenting, and experimenting and experimenting”.

Looking over the Nando’s website while writing this blog post I noted that there are quite a few recipes to try. I also noted that there is a dry rub that is now available, which makes me happy. So, until Nando’s decides to expand further into the US, I guess I can order some of the rub and try making some of the recipes on the website, but if anyone from Nando’s ever reads this, Greenville SC would be a great area in which to expand!

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