Best 2 Indian Inspired Egg Salad Recipes

INDIAN-INSPIRED EGG SALAD

Indian-Inspired Egg Salad image

Unexpected Indian flavorings take this favorite to an appealing new place. Eat with pita chips, bread, or carrot sticks.

Provided by USA WEEKEND columnist Pam Anderson

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
½ small red onion, in small dice
1 jalapeno, seeded and minced
¼ teaspoon ginger
¼ teaspoon turmeric
⅛ teaspoon cayenne pepper
6 hard-cooked eggs, peeled and cut into large dice
1 small tomato, cut into small dice
2 tablespoons chopped fresh cilantro
Salt, to taste

Steps:

Heat oil in a non-stick skillet over medium-high heat. Saute onion until tender, about 4 minutes. Add jalapeno, ginger, turmeric and cayenne; saute until fragrant, about 1 minute. Add eggs, stirring constantly to blend flavors, about 2 minutes. Off heat, stir in tomato, cilantro, and salt. Serve warm, at room temperature or chilled.

Nutrition Facts : Calories 186.5 calories, Carbohydrate 3 g, Cholesterol 318 mg, Fat 14.9 g, Fiber 0.6 g, Protein 9.8 g, SaturatedFat 3.5 g, Sodium 95.3 mg, Sugar 2 g

INDIAN-INSPIRED EGG SALAD

Indian-Inspired Egg Salad image

Unexpected Indian flavorings take this favorite to an appealing new place. Eat with pita chips, bread, or carrot sticks.

Provided by Allrecipes Member

Categories Egg Salad

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
½ small red onion, in small dice
1 jalapeno, seeded and minced
¼ teaspoon ginger
¼ teaspoon turmeric
⅛ teaspoon cayenne pepper
6 hard-cooked eggs, peeled and cut into large dice
1 small tomato, cut into small dice
2 tablespoons chopped fresh cilantro
Salt, to taste

Steps:

Heat oil in a non-stick skillet over medium-high heat. Saute onion until tender, about 4 minutes. Add jalapeno, ginger, turmeric and cayenne; saute until fragrant, about 1 minute. Add eggs, stirring constantly to blend flavors, about 2 minutes. Off heat, stir in tomato, cilantro, and salt. Serve warm, at room temperature or chilled.

Nutrition Facts : Calories 186.5 calories, Carbohydrate 3 g, Cholesterol 318 mg, Fat 14.9 g, Fiber 0.6 g, Protein 9.8 g, SaturatedFat 3.5 g, Sodium 95.3 mg, Sugar 2 g

Tips:

Use high-quality eggs. Look for eggs that are fresh and free-range. Fresh eggs will have a brighter yellow yolk and a thicker, more viscous white.
Hard-boil the eggs properly. To ensure that the eggs are cooked evenly, place them in a single layer in a saucepan and cover them with cold water. Bring the water to a boil, then cover the pan and remove it from the heat. Let the eggs stand in the hot water for 10-12 minutes, then drain the water and immediately transfer the eggs to an ice bath to stop the cooking process.
Use a variety of spices and herbs. This recipe calls for a blend of cumin, coriander, turmeric, and red chili powder. You can also add other spices and herbs, such as garam masala, ginger, garlic, or cilantro.
Don't overmix the egg salad. Overmixing will make the egg salad dry and crumbly. Mix the ingredients together just until they are combined.
Chill the egg salad before serving. This will help the flavors to meld and will make the egg salad more refreshing.

Conclusion:

Indian-inspired egg salad is a delicious and versatile dish that can be served as a sandwich, salad, or appetizer. It's a great way to use up leftover hard-boiled eggs and it's a healthy and satisfying meal. With its unique blend of spices and herbs, this egg salad is sure to please everyone at your table.