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A vibrant twist on classic egg salad! Creamy boiled eggs meet crunchy onions, juicy tomatoes, and a zesty kick of chaat masala. Perfect for a quick lunch, in a sandwich, or as a protein-packed side dish.
Boil the eggs. Place the eggs in a single layer in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat. Once boiling, immediately turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes to cook through.
Cool the eggs. After 10-12 minutes, carefully drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for at least 5 minutes. This stops the cooking process and makes them easier to peel.
Prepare the vegetables. While the eggs are cooking and cooling, finely chop the red onion, deseeded roma tomatoes, green chilies, and fresh coriander leaves. Place them in a large mixing bowl.
Chop the eggs. Once cooled, peel the hard-boiled eggs. Roughly chop them into bite-sized pieces and add them to the mixing bowl with the vegetables.
Combine and season. To the bowl, add the chaat masala, black pepper, salt, and freshly squeezed lemon juice. Gently fold all the ingredients together with a spoon until just combined. Avoid over-mixing to keep the egg chunks intact.
Serve. For the best flavor, let the salad chill in the refrigerator for 15-20 minutes before serving. Serve as a sandwich filling, in a wrap, with crackers, or as a side dish.
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A vibrant twist on classic egg salad! Creamy boiled eggs meet crunchy onions, juicy tomatoes, and a zesty kick of chaat masala. Perfect for a quick lunch, in a sandwich, or as a protein-packed side dish.
This indian recipe takes 27 minutes to prepare and yields 4 servings. At 172.11 calories per serving with 13.7g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack or side.
For a creamier texture reminiscent of classic egg salad, fold in 2-3 tablespoons of thick yogurt (curd) or mayonnaise along with the other seasonings.
For extra texture, mix in 2 tablespoons of roasted peanuts, chopped walnuts, or fine sev (crispy chickpea noodles) just before serving.
Incorporate other finely chopped vegetables like cucumber (deseeded), bell peppers, or grated carrots for added crunch and nutrition.
For more heat, add 1/4 teaspoon of red chili powder (lal mirch) along with the chaat masala.
Eggs are a complete protein source, essential for muscle building, tissue repair, and keeping you feeling full and satisfied, which can aid in weight management.
This salad is packed with essential vitamins and minerals. Eggs provide Vitamin D, B12, and selenium, while fresh onions, tomatoes, and coriander offer Vitamin C, K, and powerful antioxidants.
By using lemon juice and spices instead of mayonnaise, this recipe significantly cuts down on fat and calories compared to traditional egg salads, making it a heart-healthy choice.
The inclusion of green chilies and black pepper can provide a slight metabolic boost. Capsaicin in chilies has thermogenic properties that can help burn calories.
One serving of this Indian Egg Salad contains approximately 180-200 calories, making it a light and healthy option for a meal or snack.
Yes, it is very healthy. It's packed with high-quality protein from eggs, vitamins from fresh vegetables, and is much lower in fat and calories than traditional mayonnaise-based egg salads.
The main difference is the dressing. American egg salad typically uses a creamy base of mayonnaise, mustard, and celery. This Indian version uses lemon juice and spices like chaat masala for a tangy, zesty, and spicy flavor profile without the heavy dressing.
You can prepare the components ahead of time. Boil and chop the eggs and chop the vegetables, storing them in separate airtight containers in the fridge for up to 2 days. Mix everything together with the spices and lemon juice just before you plan to serve it for the best texture and flavor.
It's very versatile! Serve it between slices of bread for a sandwich, in a roti or tortilla for a wrap, on top of crackers or toast, or in lettuce cups for a low-carb option.
The most common cause of a watery egg salad is not deseeding the tomatoes properly. The pulp and seeds of tomatoes hold a lot of moisture. Ensure you scoop them out completely before chopping.