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A creamy and savory dip made from mashed hard-boiled eggs, yogurt, and a blend of Indian spices. Perfect as a party appetizer with crackers or as a sandwich spread, this dip is quick, easy, and packed with flavor.
For 4 servings
Boil the Eggs
Prepare the Eggs
Combine and Season the Dip
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A creamy and savory dip made from mashed hard-boiled eggs, yogurt, and a blend of Indian spices. Perfect as a party appetizer with crackers or as a sandwich spread, this dip is quick, easy, and packed with flavor.
This indian recipe takes 22 minutes to prepare and yields 4 servings. At 248.27 calories per serving with 12.92g of protein, it's a beginner-friendly recipe perfect for snack or appetizer or brunch or side.
Chill and Serve
Increase the amount of green chilies and red chili powder, or add a finely chopped bird's eye chili for extra heat.
Add 1 tablespoon of finely chopped fresh mint leaves along with the coriander for a refreshing twist.
Replace the mayonnaise with an equal amount of full-fat cream cheese for an even richer and creamier dip.
Substitute the eggs with mashed firm tofu or chickpeas. Use vegan mayonnaise and a plant-based yogurt to make it completely plant-based.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
This dip is packed with essential nutrients like Vitamin D, Vitamin B12, selenium, and choline from the eggs, which support bone health, energy production, and brain function.
The use of curd (yogurt) introduces beneficial probiotics that can help improve gut health, aid digestion, and boost the immune system.
One serving of this Egg Dip (approximately 0.5 cup) contains around 240-260 calories, primarily from the eggs and mayonnaise. The exact count can vary based on the type of curd and mayonnaise used.
Yes, Egg Dip can be a healthy choice in moderation. It's an excellent source of high-quality protein from eggs and probiotics from the curd. To make it healthier, you can use low-fat mayonnaise and Greek yogurt to reduce the fat content.
Absolutely! This dip tastes even better when made ahead. You can prepare it up to 24 hours in advance. Store it in an airtight container in the refrigerator. Just give it a gentle stir before serving.
This versatile dip pairs well with a variety of items. Serve it with toasted pita bread, naan triangles, crackers, potato chips, or fresh vegetable sticks like carrots, cucumbers, and bell peppers. It also makes a delicious sandwich or wrap filling.
If your dip is runny, it's likely because the curd was not thick enough. To fix it, you can add another chopped hard-boiled egg or a tablespoon of breadcrumbs to help absorb the excess moisture. For future batches, ensure you use hung curd or Greek yogurt.