Dim Sheddho
A simple Bengali-style boiled egg dish where warm eggs are lightly mashed with mustard oil, onion, green chili, and salt. It is humble, comforting food that pairs perfectly with steamed rice.
For 4 servings
- boil · ~10 min
Boil the eggs.
Place the eggs in a saucepan, cover with water, and add the pinch of salt. Bring to a boil, then cook for 8-9 minutes until hard-boiled.
TIPStart with cold water to help the eggs cook evenly and reduce cracking. - rest · ~3 min
Cool and peel the eggs.
Drain the hot water and let the eggs sit in cool water for a few minutes. Peel them carefully while still slightly warm.
- prep
Chop the onion and green chili.
Finely chop the onion and green chili so they mix evenly with the eggs.
- mix · ~2 min
Mash the eggs with the seasonings.
1.Place the peeled eggs in a bowl.2.Add the chopped onion, chopped green chili, mustard oil, and salt for mixing.3.Mash gently with a fork until the eggs are broken up but still slightly chunky.4.Mix well so the onion and chili are evenly spread through the egg.TIPMash while the eggs are still warm so the mustard oil blends in better and tastes sharper. - serve
Serve the dim sheddho right away.
Divide into 4 portions and serve warm as a side with steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Peel the eggs while they are still slightly warm; the shells release more easily and the mash stays soft.
- 2Mash the eggs only until chunky, not pasty, so the yolk and white keep some texture against the raw onion.
- 3Add the mustard oil at the end while the eggs are warm to keep its sharp Bengali aroma vivid.
- 4Chop the onion and green chili very finely so every bite gets heat and crunch without large raw pieces.
- 5If the onion tastes too strong, rinse the chopped onion briefly and pat dry before mixing.
- 6Dim sheddho is best eaten fresh, but you can boil the eggs ahead and mix just before serving.
- 7Serve with hot steamed rice right away; the heat from the rice helps release the mustard oil fragrance.
Adapt it for your goals.
Low-chili
Reduce the green chili or remove the seeds for a gentler version that still keeps the onion-mustard oil character.
extra mustardyExtra-mustardy
Add a few extra drops of mustard oil just before serving if you want a sharper, more traditional Bengali punch.
herbyHerby
Mix in a little chopped coriander leaves for a fresher finish and a softer raw-onion edge.
jhalJhal
Increase the green chili for a hotter mash that pairs especially well with plain steamed rice.
Why this is on our healthy list.
Protein-rich comfort food
Eggs provide satisfying protein, making this simple rice-side more filling and useful for a light meal.
Minimal ingredient dish
With just eggs, onion, chili, mustard oil, and salt, the dish stays straightforward without heavy sauces or refined fillers.
Includes allium and chili
Onion and green chili add flavor along with plant compounds, so the dish gets more than just richness from eggs.
Frequently asked questions
You can boil and peel the eggs ahead, but it tastes best when mashed fresh while the eggs are still warm.
