Indian-Inspired Egg Salad

Indian-Inspired Egg Salad

10 Reviews 4 Pics
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

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

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Adjust Servings

Original recipe yields 2 cups



  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.

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Reviews (10)

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A great variation on the traditional egg salad! I made indian food last night and I was trying to find a way to use some of the spices I had purchased... this recipe fit the bill! I reccommend serving this on toasted pita bread with a sour cream spread. I may not make this often, but it's a lot of fun trying different things! I left out the jalapeno and added a little chili powder for spice.



I really liked this minus the cilantro. I love egg salad and this was just a little something different with a bit of spice.



If you're looking for a taste variation of egg salad, this is a good recipe to try. I couldn't completely depart from the "traditional" egg salad sandwich though, as I served this on fresh bread with lettuce and mayo. I did really like the fact that the onions were sauteed a bit, as I don't care for raw onion in egg salad.

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Amount Per Serving (4 total)

  • Calories
  • 187 cal
  • 9%
  • Fat
  • 14.9 g
  • 23%
  • Carbs
  • 3 g
  • < 1%
  • Protein
  • 9.8 g
  • 20%
  • Cholesterol
  • 318 mg
  • 106%
  • Sodium
  • 192 mg
  • 8%

Based on a 2,000 calorie diet



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