Egg Salad
A creamy and refreshing Indian-style egg salad. Hard-boiled eggs are tossed with crisp onions, juicy tomatoes, and a tangy yogurt dressing spiced with chaat masala. Perfect for a quick lunch or a protein-packed side.
For 4 servings
5 steps. 12 minutes total.
- 1
Step 1
- a.Boil the eggs
- b.Place the eggs in a saucepan and cover with cold water by at least 1 inch.
- c.Bring the water to a rolling boil. Once boiling, turn off the heat, cover, and let stand for 10-12 minutes.
- d.Transfer the eggs to a bowl of ice water to cool for 5 minutes. This stops the cooking and makes them easy to peel.
- 2
Step 2
- a.Prepare the salad base
- b.Once cool, peel the eggs and roughly chop them into bite-sized pieces.
- c.Place the chopped eggs in a large mixing bowl.
- d.Add the finely chopped red onion, deseeded tomato, green chili, minced ginger, and coriander leaves to the bowl.
- 3
Step 3
- a.Make the yogurt dressing
- b.In a separate small bowl, whisk the thick yogurt until smooth and creamy.
- c.Add the chaat masala, roasted cumin powder, Kashmiri red chili powder, turmeric powder, black pepper, salt, and fresh lemon juice.
- d.Mix well until all the spices are fully combined into the dressing.
- 4
Step 4
- a.Combine and chill
- b.Pour the prepared yogurt dressing over the egg and vegetable mixture.
- c.Gently fold everything together with a spatula until evenly coated, being careful not to mash the eggs.
- d.Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- 5
Step 5
- a.Serve
- b.Give the chilled egg salad a final gentle stir.
- c.Serve as a filling for sandwiches, in wraps, with crackers, or as a protein-rich 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 boiled eggs, start with cold water and don't skip the ice bath. It prevents the greyish ring around the yolk.
- 2Use thick, full-fat yogurt for the best creamy texture. If your yogurt is thin, strain it in a cheesecloth for an hour.
- 3Deseeding the tomato is essential to prevent the salad from becoming watery.
- 4Letting the salad rest in the fridge is crucial for the flavors to develop and intensify.
- 5For extra crunch and nutrients, feel free to add finely chopped cucumber or bell pepper.
Adapt it for your goals.
Healthy
Use low-fat Greek yogurt for a creamier texture and higher protein content. You can also reduce the number of egg yolks used.
kid friendlyKid friendly
Omit the green chilies and ginger. You can add a teaspoon of tomato ketchup for a slightly sweet and tangy flavor kids love.
veganVegan
Replace eggs with crumbled firm tofu and use a plant-based yogurt. Add a pinch of black salt (kala namak) for an authentic eggy flavor.
quickQuick
Use pre-boiled eggs from the store to cut down the cooking time significantly, making this a 10-minute recipe.
Why this is on our healthy list.
High-Quality Protein
Eggs are a complete protein source, essential for muscle repair, growth, and overall body function.
Probiotic Rich
Yogurt provides beneficial probiotics that support a healthy gut microbiome and aid digestion.
Rich in Vitamins
This salad is a good source of Vitamin D and B12 from eggs, which are crucial for bone health and nerve function.
Flavorful and Lighter
Using yogurt and spices instead of mayonnaise creates a creamy and flavorful dressing without the high calorie and fat content.
Frequently asked questions
Yes, it's a healthy dish, rich in protein from eggs and probiotics from yogurt. Using yogurt instead of mayonnaise keeps it lower in fat and calories. Enjoy it as part of a balanced meal.