Dim Seddho
A humble Bengali-style mashed boiled egg dish that comes together with onion, green chili, mustard oil, and a squeeze of lemon. It is simple, punchy, and deeply comforting alongside warm rice or toast.
For 4 servings
- boil · ~10 min
Boil the eggs.
Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then cook for 8-9 minutes until hard-boiled.
TIPCool the eggs in water after boiling so they peel more easily. - prep · ~5 min
Peel and chop the ingredients.
1.Drain the hot water and cool the eggs with fresh water.2.Peel the eggs and set them aside.3.Finely chop the onion and green chili. - mix · ~3 min
Mash the dim seddho.
1.Place the boiled eggs in a bowl and mash them with a fork.2.Add onion, green chili, mustard oil, lemon juice, salt, and black pepper.3.Mix well until everything is evenly combined and lightly creamy.TIPKeep a little texture in the eggs instead of mashing them fully smooth. - serve
Serve the dim seddho.
Divide into 4 small portions and serve right away with warm rice, toast, or as part of a Bengali meal.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For easy peeling, shock the boiled eggs in cold water as soon as the 8-9 minutes are up.
- 2Chop the onion very fine so it blends into the mash instead of leaving big crunchy bites.
- 3Mash the eggs while they are just slightly warm; they absorb the mustard oil and lemon better.
- 4Add mustard oil gradually and taste as you go, since its pungency can quickly dominate the eggs.
- 5If the raw onion tastes too sharp, rinse the chopped onion briefly and pat dry before mixing.
- 6Serve immediately after mixing for the brightest mustard oil aroma and the freshest chili heat.
- 7Leftovers can be refrigerated for a day, but add a fresh squeeze of lemon before serving again.
Adapt it for your goals.
Low-oil
Reduce the mustard oil slightly and add a little extra lemon juice for a lighter version that still tastes bright and sharp.
extra spicyExtra-spicy
Increase the green chilies for a hotter mash that pairs especially well with plain steamed rice.
jhal styleJhal-style
Add a little more black pepper and chili for a fierier, more pungent Bengali-style version.
onion freeOnion-free
Skip the onion for a softer, smoother mash if you want a simpler texture or a milder raw bite.
Why this is on our healthy list.
Protein-Rich Eggs
Eggs make this dish filling and satisfying, with protein that helps turn a simple mash into a substantial side or light meal.
Bright, Minimal Ingredients
The recipe relies on eggs, onion, chili, lemon, and mustard oil rather than heavy sauces, keeping the flavors clean and direct.
Includes Aromatic Alliums
Onion adds flavor, texture, and plant compounds that make the dish more than just plain mashed boiled eggs.
Frequently asked questions
Yes, but it tastes best fresh. You can boil the eggs in advance, then mash and season just before serving for the strongest mustard oil aroma.
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