Indian-Inspired Egg Salad recipe

All Recipes Salad Egg Salad Recipes

Ingredients

2 tablespoons vegetable oil
½ small red onion, in small dice
1 jalapeno, seeded and minced
¼ teaspoon ginger
¼ teaspoon turmeric
⅛ teaspoon cayenne pepper
6 hard-cooked eggs, peeled and cut into large dice
1 small tomato, cut into small dice
2 tablespoons chopped fresh cilantro
Salt, to taste

Nutrition Info

186.5 calories
carbohydrate: 3 g
cholesterol: 318 mg
fat: 14.9 g
fiber: 0.6 g
protein: 9.8 g
saturatedFat: 3.5 g
servingSize: -
sodium: 95.3 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a non-stick skillet over medium-high heat. Saute onion until tender, about 4 minutes. Add jalapeno, ginger, turmeric and cayenne, saute until fragrant, about 1 minute. Add eggs, stirring constantly to blend flavors, about 2 minutes. Off heat, stir in tomato, cilantro, and salt. Serve warm, at room temperature or chilled.

Recipe Yield

2 cups

Recipe Note

Unexpected Indian flavorings take this favorite to an appealing new place. Eat with pita chips, bread, or carrot sticks.

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