Sheddho Dim
A humble Bengali-style boiled egg dish with warm mustard oil, onion, green chili, and a little black salt. It comes together quickly and brings a sharp, comforting flavor that pairs beautifully with plain rice.
For 4 servings
- boil · ~12 min
Boil the eggs.
Place the eggs in a pot with water and add the salt for boiling water. Bring to a boil, then cook for 10 minutes until firm.
TIPKeep the heat moderate once the water boils so the shells do not crack badly. - rest · ~3 min
Cool and peel the eggs.
Drain the hot water, cool the eggs under running water, and peel them carefully. Set them aside.
- prep
Prepare the onion and chili.
Finely chop the onion and green chili so they mix evenly with the eggs.
- mix · ~3 min
Mash and season the eggs.
1.Place the peeled eggs in a bowl.2.Mash them roughly with a fork.3.Add onion, green chili, mustard oil, black salt, and the salt for seasoning.4.Mix well until the eggs are coated and the onion is evenly spread through.TIPKeep the mash a little coarse for the best texture. - serve
Serve the sheddho dim.
Divide into 4 portions and serve right away as a side with plain rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cool the eggs fully before peeling so the whites stay smooth and mash cleanly.
- 2Keep the egg mash slightly chunky; over-mashing makes the texture pasty instead of rustic.
- 3Chop the onion very fine so its sharpness spreads evenly without dominating each bite.
- 4Add the mustard oil at the end, not while the eggs are hot, so its pungent aroma stays vivid.
- 5If the onion tastes too harsh, rinse the chopped pieces briefly and pat dry before mixing.
- 6Serve immediately after mixing; the onion and black salt are brightest before they sit too long.
Adapt it for your goals.
Low-spice
Reduce the green chili or remove the seeds for a gentler version that still keeps the onion-mustard character.
extra mustardyExtra-mustardy
Increase the mustard oil slightly for a stronger traditional punch, especially good when eaten with hot plain rice.
onion freeOnion-free
Skip the onion for a simpler, softer mash if you want less crunch and a milder aftertaste.
protein rich sideProtein-rich side
Serve a larger portion as a quick high-protein accompaniment for rice or toast when you want a more filling meal.
Why this is on our healthy list.
Protein from Eggs
Eggs make this dish satisfying and help turn a very simple rice meal into a more filling plate.
Sulfur-Rich Ingredients
Eggs and onion both bring sulfur compounds that contribute to the dish's distinctive savory depth.
Light, Minimal Ingredients
With only eggs, onion, chili, and a little mustard oil, the dish stays simple without heavy gravy or frying.
Frequently asked questions
You can boil and peel the eggs in advance, but mix in the onion, chili, black salt, and mustard oil just before serving for the freshest taste.
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