Indian Egg Salad

Name: Indian Egg Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: indian
Ingredients: 6 pcs egg (hard-boiled, peeled and chopped); 1 l water (for boiling eggs); 1 pcs onion (small, finely chopped); 100 g cucumber (finely chopped); 1 pcs green chili (finely chopped); 2 tbsp coriander leaves (chopped); 0.5 cup yogurt (thick, whisked); 1 pinch black pepper; 0.5 tsp chaat masala; 0.5 tsp roasted cumin powder; 1 pinch red chili powder; 0.25 tsp salt; 1 tbsp lemon juice

RATING

4.3/5(28)

TASTE SCORE

8/10

Creamy boiled eggs get tossed with onion, cucumber, yogurt, and warm Indian spices for a quick salad that feels fresh yet satisfying. It works well as a light side, sandwich filling, or simple lunch.

PREP

15m

COOK

10m

SERVES

1 CUP

64 cal

SERVINGS

METHOD · 6 STEPS

boil · ~10 min
Boil the eggs.
Place the eggs in a pot with water and bring to a boil over medium-high heat. Once boiling, cook for 8-10 minutes until hard-boiled.
TIPCool the eggs right after boiling so they peel cleanly and the yolks stay tender.
rest · ~5 min
Cool and peel the eggs.
Drain the hot water and let the eggs sit in cold water for 5 minutes. Peel them and chop into small bite-size pieces.
prep · ~5 min
Prep the fresh ingredients.
1.Finely chop the onion.
2.Finely chop the cucumber.
3.Finely chop the green chili.
4.Chop the coriander leaves.
mix · ~2 min
Make the dressing.
In a mixing bowl, whisk the yogurt with black pepper, chaat masala, roasted cumin powder, red chili powder, salt, and lemon juice until smooth.
mix · ~2 min
Mix the salad.
Add the chopped eggs, onion, cucumber, green chili, and coriander leaves to the bowl. Fold gently until everything is evenly coated without mashing the eggs.
TIPFold with a spoon, not a whisk, so the eggs keep some texture.
serve · ~10 min
Chill briefly and serve.
Serve right away or chill for 10 minutes for a fresher taste. Spoon into bowls or use as a filling for sandwiches or wraps.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Shock the boiled eggs in cold water right away to prevent a grey ring around the yolks and help the shells slip off cleanly.
2
Use thick yogurt only; if it seems loose, strain it for 10–15 minutes so the salad stays creamy instead of watery.
3
Pat the chopped cucumber dry before mixing so it does not release extra water into the dressing as it sits.
4
Finely chop the onion and green chili so their sharpness distributes evenly without overpowering the eggs.
5
Fold the eggs into the yogurt dressing last and gently, keeping some chunky pieces for a more satisfying texture.
6
Taste after adding chaat masala before adjusting salt, since chaat masala already brings a salty-tangy kick.
7
For sandwich filling, chill the salad first so it firms up and spreads neatly without dripping.