Boiled Egg Salad

Name: Boiled Egg Salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 8 large eggs, chopped; 1/2 cup red onion, finely diced; 1 green chili pepper, minced; 1/4 cup fresh cilantro, chopped; 1/4 cup mayonnaise; 2 tsp lemon juice; 1/2 tsp chaat masala; 1/2 tsp ground cumin; 1/2 tsp salt

A flavorful variation of egg salad seasoned with warm Indian spices, crunchy red onion, and fresh cilantro.

22 minEasyServes 4210 cal/serving

IndianSaladStovetopVegetarianHigh ProteinLow CarbKetoHalal-friendlyKosher-styleGluten-FreeNut-FreeSoy-FreeShellfish-FreeSesame-FreeLow-SugarLow-SodiumPork-FreeAlcohol-Free

Ingredients

8 large eggs, chopped
1/2 cup red onion, finely diced
1 green chili pepper, minced
1/4 cup fresh cilantro, chopped
1/4 cup mayonnaise
2 tsp lemon juice
1/2 tsp chaat masala
1/2 tsp ground cumin
1/2 tsp salt

Instructions

1

Place 8 large eggs in a saucepan, cover with cold water, and bring to a boil over high heat.
2

Remove from heat, cover, and let stand for 10 minutes before cooling in ice water and peeling.
3

Whisk together 1/4 cup mayonnaise, 2 tsp lemon juice, 1/2 tsp chaat masala, 1/2 tsp ground cumin, and 1/2 tsp salt in a bowl.
4

Fold in 8 chopped large eggs, 1/2 cup finely diced red onion, 1 minced green chili pepper, and 1/4 cup chopped fresh cilantro until combined.

Questions

How long does Boiled Egg Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Boiled Egg Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Dal Tadka main
Chole Bhature main
Rasam soup

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