Dim Seddho
A simple yet profoundly comforting Bengali mashed egg dish. Hard-boiled eggs are mashed and mixed with the pungent kick of raw mustard oil, sharp red onions, and fiery green chilies. Served alongside steamed rice and dal, it's a quintessential element of a soulful Bengali meal, ready in minutes.
For 4 servings
7 steps. 12 minutes total.
- 1
Place the eggs in a single layer in a saucepan
- a.Cover them with cold water by at least 1 inch. Bring the water to a full rolling boil over high heat.
- 2
Step 2
- a.As soon as the water reaches a rolling boil, turn off the heat, cover the pan with a tight-fitting lid, and let the eggs stand for 10-12 minutes for perfect hard-boiled yolks.
- 3
Step 3
- a.While the eggs are standing, prepare an ice bath by filling a bowl with cold water and ice cubes. Once the time is up, use a slotted spoon to transfer the eggs to the ice bath. Let them cool for 5 minutes.
- 4
Gently crack the cooled eggs and peel them
- a.The ice bath makes them easier to peel. Pat the peeled eggs dry with a paper towel.
- 5
In a mixing bowl, place the peeled eggs and mash them with a fork
- a.Aim for a coarse, slightly chunky texture rather than a smooth paste for the best mouthfeel.
- 6
Step 6
- a.Add the finely chopped red onion, green chilies, coriander leaves, pungent mustard oil, and salt to the mashed eggs.
- 7
Gently mix everything together until just combined
- a.Over-mixing can make the dish pasty. Taste and adjust seasoning if necessary. Serve immediately for the best flavor and texture.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to authentic Dim Seddho is high-quality, pungent (jhaanj) mustard oil. Do not substitute it if you want the traditional taste.
- 2For a milder onion flavor, you can soak the chopped onions in cold water for 10 minutes, then drain and pat dry before adding.
- 3Serve immediately. The raw onions will release water over time, making the dish less appealing if left to sit.
- 4Don't over-boil the eggs, as this can cause a green ring to form around the yolk, which is harmless but less visually appealing.
- 5Mash the eggs while they are still slightly warm for an easier and better texture.
Adapt it for your goals.
Smoky Flavor
For a smoky depth, mash a roasted dry red chili (shukno lanka) with the salt before mixing it with the eggs.
Tangy TwistTangy Twist
Add a squeeze of fresh lime or lemon juice (gondhoraj lebu is ideal) at the end for a bright, tangy note.
Added CrunchAdded Crunch
Mix in a tablespoon of fried onions (beresta) for an extra layer of flavor and a delightful crunch.
Herbaceous NoteHerbaceous Note
For a different flavor profile, you can add a tablespoon of finely chopped fresh mint leaves along with the coriander.
Why this is on our healthy list.
Excellent Protein Source
Eggs are a complete protein, containing all nine essential amino acids required for muscle repair, immune function, and maintaining healthy tissues.
Supports Brain Health
Eggs are a fantastic source of choline, a vital nutrient that plays a crucial role in brain development, memory, and neurotransmitter function.
Rich in Healthy Fats
Cold-pressed mustard oil is rich in monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are known to support cardiovascular health.
Boosts Metabolism
The capsaicin found in green chilies can provide a temporary boost to your metabolism, which may aid in more efficient calorie burning.
Frequently asked questions
One serving of Dim Seddho contains approximately 125-135 calories, making it a light yet satisfying side dish. The majority of calories come from the protein in the eggs and the healthy fats in the mustard oil.