Indian Egg Salad
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.
For 4 servings
6 steps. 12 minutes total.
- 1
Boil the eggs
- a.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.
- 2
Cool the eggs
- a.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.
- 3
Prepare the vegetables
- a.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.
- 4
Chop the eggs
- a.Once cooled, peel the hard-boiled eggs. Roughly chop them into bite-sized pieces and add them to the mixing bowl with the vegetables.
- 5
Combine and season
- a.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.
- 6
Step 6
- a.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For perfectly centered yolks, gently stir the eggs for the first minute as the water comes to a boil.
- 2Deseeding the tomatoes is crucial to prevent the salad from becoming watery, especially if you're not serving it immediately.
- 3Use an egg slicer for more uniform pieces. Slice once, rotate the egg 90 degrees, and slice again.
- 4Adjust the spice level by increasing or decreasing the amount of green chili. For a milder version, you can deseed the chilies.
- 5This salad is best enjoyed fresh. If making ahead, store the chopped eggs and vegetables separately and mix them with the spices just before serving.
Adapt it for your goals.
Creamy Version
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.
Add a CrunchAdd a Crunch
For extra texture, mix in 2 tablespoons of roasted peanuts, chopped walnuts, or fine sev (crispy chickpea noodles) just before serving.
Extra VeggiesExtra Veggies
Incorporate other finely chopped vegetables like cucumber (deseeded), bell peppers, or grated carrots for added crunch and nutrition.
Spicier KickSpicier Kick
For more heat, add 1/4 teaspoon of red chili powder (lal mirch) along with the chaat masala.
Why this is on our healthy list.
High in Protein
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.
Rich in Nutrients
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.
Light and Low-Calorie
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.
Boosts Metabolism
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.
Frequently asked questions
One serving of this Indian Egg Salad contains approximately 180-200 calories, making it a light and healthy option for a meal or snack.