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A creamy, spiced-up version of the classic egg salad, made with yogurt, onions, and fragrant Indian spices. Perfect for sandwiches, wraps, or as a zesty side dish.
For 4 servings
Boil the Eggs
Prepare the Ingredients
Make the Dressing
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A creamy, spiced-up version of the classic egg salad, made with yogurt, onions, and fragrant Indian spices. Perfect for sandwiches, wraps, or as a zesty side dish.
This indian recipe takes 27 minutes to prepare and yields 4 servings. At 231.67 calories per serving with 19.23g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack or side.
Combine and Chill
Serve
For a richer taste, add 2 tablespoons of mayonnaise or fresh cream along with the curd.
Incorporate 1/4 cup of finely chopped cucumber or bell peppers for extra texture and freshness.
Replace eggs with crumbled firm tofu and use a thick, unsweetened plant-based yogurt for the dressing.
For a South Indian touch, prepare a tempering of 1 tsp oil with mustard seeds, curry leaves, and a pinch of asafoetida. Pour it over the finished salad.
Eggs are a complete protein, containing all nine essential amino acids. This is crucial for muscle building, tissue repair, and maintaining overall body function.
The use of curd (yogurt) provides a healthy dose of probiotics, which are beneficial bacteria that support a healthy digestive system, improve nutrient absorption, and boost immunity.
Eggs are a nutritional powerhouse, packed with essential nutrients like Vitamin D, Vitamin B12, selenium, and choline, which are vital for bone health, brain function, and a strong immune system.
One serving of this egg salad contains approximately 220-250 calories, depending on the fat content of the curd used. It's a relatively low-calorie, high-protein option.
Yes, it is a very healthy dish. It's rich in high-quality protein from eggs, provides beneficial probiotics from curd for gut health, and uses fresh vegetables. It's a much lighter and more nutritious alternative to traditional mayonnaise-based egg salads.
You can store it in an airtight container in the refrigerator for up to 2 days. The texture might become slightly more watery over time as the vegetables release moisture.
The two most important steps are to use very thick or hung curd and to thoroughly deseed the tomatoes before chopping them. These steps minimize excess liquid in the salad.
Absolutely! Plain Greek yogurt is an excellent substitute as it's already thick and creamy, very similar in consistency to hung curd, and will work perfectly in this recipe.
It's incredibly versatile. Serve it as a sandwich filling in bread or croissants, in lettuce wraps for a low-carb option, with crackers and papadums, or as a side salad with a main meal like dal and rice.